Spaghetti squash is such a blessing! I still haven’t figured out a migraine-less option for pizza, but here is one for “spaghetti” without a tomato-based sauce. I make marinara from pepper puree that I also use for other recipes. So, I make large batches of the puree and freeze it in convenient portion sizes for our 2 migraineurs. I don’t add spices until I thaw a portion for a particular recipe. As I work out final versions of my other pepper puree recipes, I will post them as well.
It took some time to work out the spices for this marinara recipe since onions are not included. Sometimes, I add more garlic or red pepper flakes, but the recipe below is where I start. If I add sausage to the final dish as shown in the picture above, I use the marinara recipe as written.
A key to the spaghetti squash is the method of removing it from the peel. As shown here, I use a fork to pull “spaghetti” strands from the sides. Once the strands are removed, I use a spoon to scrape remaining squash from the peel. Since most of the squash can be removed as strands, it ends up resembling spaghetti noodles.
5 to 6 large red bell peppers
- Remove seeds and stems from peppers and cut into large chunks or slices.
- Place in a lightly greased 9 x 13 baking dish and cover with aluminum foil.
- Bake at 350 degrees for 45 minutes or until soft.
- Blend peppers and juices in a food processor or blender until smooth.
- I freeze 1/2 cup and 1 1/2 cup portions for use in other recipes.
Marinara Sauce with Spaghetti Squash and Sausage
1 spaghetti squash
1 1/2 cups pepper puree
2 tsp. garlic powder
2 tsp. basil
1 tsp. oregano
½ tsp. sea salt
1 tsp. white vinegar
1 tsp. white sugar
- Cut spaghetti squash into half lengthwise and remove seeds.
- Place squash halves peel side down in a baking dish with 1/4 inch of water.
- Bake squash for 1 hour at 350 degrees or until squash can easily be removed from the peel with a fork.
- Stir spices into pepper puree and serve warm on top of spaghetti squash and sausage.
- Non-migraineurs in our family eat the remaining squash with tomato-based sauce.