Tomato Sauce and Spaghetti Squash

This was a GREAT way for me to sneak in some added veggies with out the kiddos knowing and I knew what went into the sauce since spaghetti is a staple in our house.

1 tbsp of EVOO
1 onion finely chopped
2 celery stalks finely chopped
1 carrot finely chopped
1 zucchini spiralized and then minced
1 yellow squash spiralized and then minced
2 cloves garlic minced
1 can (28oz) crushed tomatoes
1 tsp fresh thyme
1 tsp fresh oregano
1 bay leaf
1 tsp salt
1 tsp black pepper


1-2 Spaghetti Squash halved and with middles scooped out.
EVOO
Italian Seasonings (Oregano, Basil, Thyme, etc)

Preheat oven to 400. Heat EVOO over medium heat. When hot add onion, celery, carrot, stirring until onion becomes translucent. Add garlic and stir until aromatic. Add tomatoes, thyme, oregano, bay leaf, salt and pepper. Sidenote (I don't like chunky sauce so I actually blended the zucchini and squash and crushed tomatoes until smooth and then added them to pan)

Reduce heat to simmer, cover and cook on low heat stiring every 20 minutes until sauce is thick and smooth (about an hour). Discard bay leaf. This is a great recipe to make ahead of time and freeze so that you just need to reheat when necessary

For squash baste in EVOO and sprinkle with seasoning. Put in oven for about an hour on 400. Sides should be soft and middle will flake easily when finished.