1 spaghetti squash

Preheat oven to 375. Prick the spaghetti squash all over with a fork or knife making little holes/slits to allow for the steam to escape while it bakes (this will prevent a not so fun, super messy, squash explosion). Bake in a shallow baking sheet for 1 hour. Once the squash has cooled enough to handle, cut it length wise with a serrated knife. Remove the seeds and fibrous strings from the centre of the squash using a spoon. Once you have removed all the seeds, gently scrape the squash with a fork shredding the pulp into nice spaghetti looking strands. Set aside.

While the squash bakes make the sauce.


- 2 tbsp olive oil
- 2 cups crimini mushrooms, sliced
- 2 medium onions, chopped
- 2 large cloves of garlic

- 1/4 tsp dried thyme
- 2 bay leaves
- 2 tsp chopped rosemary
- salt and pepper to taste
- 1 cup of organic vegetable broth

- 2 tbsp tomato paste
- 1 280z can organic crushed tomatoes, with their juice
- chunk of good parmesan cheese, for grating

Warm the oil in a large skillet. Add the onion, garlic, thyme, bay leaves and rosemarry. Cook over med-high heat for about 5 minutes, stir often. Add the mushrooms and cook for 5 more minutes. Season with a bit of salt and pepper. Add 1/2 cup vegetable broth and cook until completely reduced, making sure to scrape the pan lifting any bits that may begin to stick. When the pan is dry mash the tomato paste into the mushroom, onion mixture. Add the canned tomatoes and the remaining 1/2 cup of vegetable broth. Turn heat to medium low and simmer for 30 or so minutes.


- ricotta cheese
- bag of shredded cheddar and mozzarella or cheese of choice


Spread a generous amount of sauce covering the bottom of your roasting dish. Cover with a layer of spaghetti squash followed by another layer of sauce. Spread a layer of ricotta and cover with a layer of shredded cheese. Repeat the process one more time. Top it off with a layer of grated parm. Transfer to the middle rack of the oven and bake for 18-22 minutes. Turn the oven to broil and bake for 3 minutes or until the top begins to brown and bubble. Remove from oven, let sit for a few minutes before serving. Enjoy!

Comments and positivity are always welcomed, however I am currently not accepting complaints or criticisms.

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