Great Edibles Recipes: Spaghetti Squash With Homemade Tomato Sauce

Recently, roasted or baked spaghetti squash has been one of my favorite meals, especially when I’m craving pasta for dinner. It’s a delicious and healthy alternative to traditional pasta, which contains high amounts of gluten, carbohydrates and sugars. Try something new with this unique spin on Italian-style spaghetti, paired with hearty, homemade tomato sauce.

Serves 4

Here’s What You Need:

Baked Spaghetti Squash Ingredients

• 2 spaghetti squashes (halved length-wise)
• 2 tablespoons cannabis-infused extra virgin olive oil
• Sea salt and black pepper to taste
• Nonstick cooking spray

Tomato Sauce Ingredients

• 1 tablespoon cannabis-infused extra virgin olive oil
• 1 white onion (finely diced)
• 3 garlic cloves (finely minced)
• 2 (15 oz) cans organic tomato sauce
• 1 (15 oz) can organic diced tomatoes
• 1 tablespoon granulated sugar
• Crushed red pepper flakes
• Optional garnishes: Parmesan cheese, fresh basil leaves, etc.

How to Make Spaghetti Squash With Homemade Tomato Sauce

To begin, preheat your oven to 375 degrees Fahrenheit.

Next, rinse the 2 spaghetti squashes and pat them dry.

Carefully cut both squashes in half length-wise using a sharp knife.

Then, taking a large spoon, core out the seeds and innards of both squashes, discarding them as you go. When finished, you will be left with 4 halves of empty squash bowls.

After, prep a sheet pan or cookie sheet with a bit of nonstick cooking spray, and then place the 4 squash halves on the pan.

Drizzle 2 tablespoons of cannabis-infused olive oil over the 4 squash halves, and then season them all liberally with some sea salt and black pepper.

Place the sheet pan into your preheated oven and bake the spaghetti squash for 35 minutes, or until tender.

While your spaghetti squashes are baking in the oven, you have time to assemble the tomato sauce.

First, preheat a large skillet on the stove top over medium-heat.

Add 1 tablespoon of cannabis-infused olive oil, and allow the oil to get hot.

Next, finely dice the white onion, and finely mince the garlic cloves.

When the skillet and oil are ready, add the diced onion and minced garlic. Season with a sprinkle of salt and black pepper, and stir to combine.

Allow the onions and garlic to cook for several minutes, or until the onions are translucent and tender.

Next, add the 1 can of diced tomatoes, and give everything good stir. Continue to cook the veggies until the tomatoes start to breakdown; roughly 4 minutes or so.

Then, add the 2 cans of tomato sauce, and final seasonings: 1 tablespoon granulated sugar, 1 teaspoon crushed red pepper flakes, 1 teaspoon of sea salt (more to taste), and 1 teaspoon of black pepper.

Stir the sauce well, and reduce the heat to low.

Allow the sauce to simmer until you’re ready to serve, tasting once more to make any necessary adjustments to the seasonings.

When the spaghetti squash has finished baking, remove it from the oven and allow the squashes to cool for several minutes before attempting to scrape them.

When the squashes are cool enough to handle, take a fork and scrap away at the insides of the squash – as you will quickly see, the squash shreds into perfect little strands of what looks like spaghetti or angel hair pasta. Each half of squash is equivalent to 1 person’s portion.

Scrape the squash halves in their entirety and place the strands into a bowl or on a plate.

Finally, top the spaghetti squash strands with some of your homemade tomato sauce and a sprinkle of Parmesan cheese.

Serve immediately.

Bon appétit!

Check out other posts from Weedist’s Great Edibles Recipes series!