Made by Vicky Lewis - Member off the 60 Day Plant Based Challenge
Time: 75 minutes
Servings: 3
1 large (3-pound) spaghetti squash, cut in half
3 garlic cloves, minced
3 cups fresh, or jarred tomatoes, finely minced
2 Tbs. Tomato paste
1 tsp. Balsamic vinegar
1 tsp. White miso paste
1 tsp. Dried basil
Half a teaspoon red pepper flakes, or to taste
Savory spice Blend
One fourth cup minced fresh parsley
Ground pepper to taste
Preheat the oven to 350 degrees. Place the squash halves in a large baking dish, cut side up. Add 1 to 2 inches of water and tightly cover the dish. Bake until tender 45 to 60 minutes.
While squash is baking, make the sauce in a large skillet. Heat 2 tablespoons of water over medium heat. Add the garlic and cook for 1 minute to soften. Stir in all the remaining ingredients and cook for 5 minutes longer. Keep warm.
When the squash is done baking, remove and discard its seeds. Use a fork to scrape the squash in strands and place in a large bowl. Add the sauce and toss gently to combine and serve.