Indian Veggie Sauce for Spaghetti Squash

It's been a busy day for studying today. So, when I got hungry at lunch time, I wanted something relatively quick and easy to prepare.

Fortunately, my honey had baked a spaghetti squash so I chopped up some vegetables and added some garam masala spice that I had already mixed up and cooked them up with diced tomatoes to make this sauce.

Indian Veggie Sauce on Spaghetti Squash

Sorry about the picture quality. My camera hadn't recovered from shooting a picture of the sauce in the pot.

Here is the recipe I used for the garam masala:

 

• 1 tablespoon ground cumin
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cardamom
• 1 1/2 teaspoons ground pepper
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg

Mix the spices together and store in a sealed container.

Ingredients:

 

1 spaghetti squash                         

1 green bell pepper

½ red onion

3 oz sliced mushrooms

2 Tbsp olive oil

 1 Tbsp minced garlic

28 oz  can petite diced tomatoes

8 oz can tomato sauce

Grated Parmesan cheese

2-3 tsp garam masala 

 Technique:

 

     1.       Slice the bell pepper into lengthwise strips, then cut each strip into 3-4 sections.

     2.       Chop the onion.

     3.       Heat the olive oil in a 2 ½ quart pot.

     4.       Add the garlic powder and spices and stir into the oil

     5.       Add the chopped red onion and cook until slightly limp, about 5-10 minutes.

     6.       Add the mushrooms and green pepper and cook for 3 more minutes.

     7.       Stir in the diced tomatoes and heat to boiling. Boil for about 5 minutes.

     8.       Stir in the tomato sauce, reduce heat to medium low, about 3-4 on the dial. Cover the pan and cook for 20 minutes.

     9.       Scrape the spaghetti squash out of the skin and spoon onto a plate.

     10. Ladle the veggie sauce over the squash, sprinkle with Parmesan cheese and enjoy!

Notes:

          1)      I recommend mild seasoning for this so you can enjoy the taste of the vegetables.

          2)      This makes more sauce than you need for one spaghetti squash. I suggest trying the extra sauce with cheese ravioli or over whole grain pasta like spaghetti or linguine.

          3)     A 1 cup serving of spaghetti squash has only 1/4 the carbohydrates of a 2 oz serving of whole grain spaghetti. It is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin, Vitamin B6, Pantothenic Acid, Potassium and Manganese, and a very good source of Dietary Fiber and Vitamin C.