Harvest Vegetable Sauce over Spaghetti Squash

By Bounty & Soul | July 30, 2024

Harvest Vegetable Sauce over Spaghetti Squash

Print Recipe

Ingredients

  • 1 spaghetti squash
  • 1 cup chopped tomatoes
  • 1/2 cup chopped okra, optional
  • 1 cup butternut squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1/2 cup onion, chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 2 Tbsp. chopped fresh basil or 1 t. dried
  • 2 Tbsp. chopped fresh oregano or 1 t. dried
  • 1 cup crumbled No Evil Foods chorizo / sausage
  • salt and pepper to taste

Instructions

  • Preheat oven to 425 degrees.
  • Cut spaghetti squash in half, remove seeds and place cut side down on oiled roasting pan. (As an alternative to cutting the squash, keep it whole and puncture it with an ice pick a few times. Cut in half and remove seeds after the squash has cooled.)
  • Roast for 45 minutes until tender. Remove from oven and separate strands with a fork. Set aside to cool.
  • Allow oven temperature to return to 425 degrees.
  • Place all vegetables (except spaghetti squash) in roasting pan. Drizzle with olive oil and roast in oven for 30-40 minutes until tender.
  • Add roasted veggies to a blender. Add a small amount of water to achieve desired sauce consistency.
  • Add vegetable mixture to pan. Stir in seasonings and allow to simmer (the longer, the better for flavor).
  • Cook chorizo per package directions and add to the sauce. Bring to a simmer.
  • Serve hot sauce over “spaghetti.”

Notes

For more delicious No Evil chorizo sausage recipes follow this link:
https://www.noevilfoods.com/recipes/?cat=39102&pg=2