This sauce is also AWSOME on regular spaghetti or pasta noodles like rotini.
ASHLEIGH’S VEGGIE SPAGHETTI
1 spaghetti squash
1 zucchini squash
1 yellow squash
1 small sweet onion
2 large portobello mushrooms
1-2 tsp minced garlic
28oz can diced tomatoes
2 tsp balsamic vinegar
1 tsp of cumin
Sprinkle of garlic powder
1 tbsp Plain Greek yogurt ( sour cream)
•Cut spaghetti squash in half vertically
•Wrap in aluminum foil
•Bake face down at 350 for 1hr to 1 1/2hr
•CUT UP VEGGIES!!!
•Sauté onions and garlic with 1tsp of olive oil till they are translucent
•Add mixture of veggies with 1-2 more tsps of olive oil
•Occasionally stir for 10-15min
•Add can of tomatoes ( you can blend them for a saucier texture)
•Bring to a light boil
•Add balsamic vinegar, garlic powder and cumin
•You may also add any other seasonings as you please!
•Let it simmer covered till squash is done baking
•Take squash out of the oven and use a fork to scrape it onto a plate (it will come out spaghetti style)
•Add your sauce
•Then top it with shredded mozzarella cheese and Greek yogurt (or sour cream) and enjoy!