Spaghetti Squash with Portobello Sun Dried Tomato Sauce

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Growing up, I was never a real fan of spaghetti squash. My grandmother used to make it often, preparing it simply with salt and serving it as a side dish. But as my palette expanded, so did my imagination of how to showcase this actually tasty, and healthy, winter squash. By using it as a replacement for traditional spaghetti noodles, you can top it with any sauce of your liking. My personal favorites are tomato-based. And another bonus…. the tough skin of the squash can act as individual “bowls” to serve your guests!


  • 2 Spaghetti Squash, Medium Size
  • 1/2 Onion, Chopped
  • 12 Sun Dried Tomatoes, Chopped
  • 3 Portobello Mushroom Caps, Chopped
  • 8 Fresh Basil Leaves, Chopped
  • 3 Fresh Roma Tomatoes, Chopped
  • 3 Tbls Balsamic Vinegar
  • 1/4 Cup Red Wine, such as a Cabernet
  • 2 tbls Garlic, minced
  • Olive Oil
  • Salt & Pepper

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Preheat the oven to 375 degrees. Slice the Spaghetti Squash in half, length wise. Scrape out the seeds and place the squash skin up in a glass baking dish with a half inch of water. Bake for 40 minutes. The flesh will string  apart with a fork when done.

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While the squash is cooking, sauté the onion in a sauce pan on medium heat with the olive oil. When it starts to turn translucent, add the sun dried tomatoes, fresh tomato and garlic. Let simmer for 5 minutes and then add the red wine and balsamic. Let the mixture continue to simmer for another 10 minutes and then add the portobello mushrooms and fresh basil. photo 1

  • When the squash is done cooking, use a fork to string the flesh into “spaghetti” strings. Salt the squash, keeping it in skin of the squash – they become individual “bowls”! Top each half of the squash with the sauce and serve hot. Add fresh shaved parmesan and serve along side grilled chicken, baked broccoli and a caesar salad. photo 5

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