Zesty Spaghetti Squash



  • 1 small onion, finely diced
  • ¾ c. red bell pepper, finely diced
  • 2 cloves fresh garlic, finely minced
  • 1 c. fresh sliced mushrooms
  • 2 c. diced fresh tomatoes
  • 1/2 c. water
  • 1 tsp. sage, dried or fresh
  • 2 tsp. basil, dried or fresh
  • 1 tsp. ground savory
  • 1 tsp. oregano- dried or fresh
  • 1 tsp. marjoram
  • 1 tsp. thyme, dried or fresh
  • 1 tsp. crushed red pepper
  • 2-3 Tbsp. agave nectar or sugar
  • 1  6oz. can tomato paste
  • 2  14.5 oz. cans petite-diced tomatoes
  • 1  8oz. can tomato sauce


  1. In a medium saucepan, cook the first 5 ingredients in 1/2 cup water on medium-low heat until the onions are clear.
  2. Add the rest of the ingredients and simmer on low for 45 – 60 minutes. Serve over cooked spaghetti squash

Yields: 10 – 1 cup servings

* Wash a spaghetti squash and prick in several places with a sharp knife. Place squash in a microwave-safe baking dish and microwave uncovered for 15 minutes. Let stand for 5 minutes. Halve squash lengthwise and remove seeds. Using a fork, shred and separate the squash pulp into strands and put into a serving dish. (You may also bake in the oven for an hour at 375 degrees if you do not want to use the microwave – but make sure to pierce with a knife several times to avoid the squash exploding!)

Browse Cook(s): Cinda Sanner
Browse Theme(s): Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.