Here’s a frugal, vegetarian, filling, and delicious recipe! Go here for more frugal recipes. I bought a spaghetti squash the other day and wasn’t sure quite how I would use it. So I made an easy sauce to go on top (my confidence for not following recipes has gone way up). So, here’s a healthier version of spaghetti…
Spaghetti Squash with Spicy Chickpea Tomato Sauce
Note: The sauce was just slightly spicy but so tasty-don’t be afraid to use the red pepper flakes.
1 spaghetti squash
2 T olive oil
1 onion, diced
several baby carrots or one large carrot, diced
3 cloves of garlic
2 t basil
28 oz. can of pureed tomatoes
1 can of garbanzo/chickpeas
¼ t red pepper flakes
freshly ground black pepper
Preheat oven to 375 degrees. Poke some holes in the spaghetti squash with a fork and place on baking sheet. Bake for 60-75 minutes (depending on the size of your squash).
Saute onion and carrots in oil for 15 minutes. Add garlic and basil (I love these frozen cubes from TJ’s):
Add tomato puree and rest of ingredients. Simmer on low while squash is cooking.
Once squash is done, cut in half, scoop out seeds and gook, and use a fork to make it like spaghetti.
Serve with sauce, fresh parsley, and romano cheese. Yum!
The book of Philippians has always been a fave of mine. Paul was filled with joy-Christ’s joy- despite being in really harsh circumstances. I want that kind of attitude no matter what challenges come my way or fill my thoughts.
Phil. 4:8 “And now, dear brothers and sisters, one final thing. Fix your thoughts on what is true, and honorable, and right, and pure, and lovely, and admirable. Think about things that are excellent and worthy of praise.”