Made entirely of veggies, you can’t go wrong with this classic dish that tastes great and is good for you!
1 spaghetti squash (about 3 lbs)
Veggies of your choice (I recommend red onion and mushrooms)
1 can (14.5oz) crushed tomatoes, or more depending on how much sauce you want
3-4 cloves garlic, minced
Seasonings to taste (salt, pepper, oregano, red pepper flakes, etc.)
Optional meat or meat substitute (I used veggie sausage)
Slice the spaghetti squash in half and scoop out the seeds. Place flat sides down on a pan and roast in the oven at 375 for 45 minutes.
Meanwhile, sautee the garlic, onions, and mushrooms.
Add in can of crushed tomatoes and seasonings to taste.
(If you are adding meat or meat substitute, cook this separately and combine it with the crushed tomatoes and veggies).
Simmer for 20 minutes.
When the spaghetti squash is done, use a fork to scrape out the innards.
Serve fresh with a sprinkle of cheese on top!
Nothing better than brown sugar and cinnamon!
Ingredients for Apples
7 Granny Smith Apples (peeled, cored, and sliced)
Juice from 1 lemon
1/4 cup sugar (white or brown)
1 tsp vanilla
1 tsp cinnamon
1/2 tsp baking powder
Ingredients for Topping
1/2 C oats
1/2 C flour (GF baking mix also works)
1 stick butter, softened
3/4 C brown sugar
1/4 C white sugar (or you can do all brown sugar)
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
Place ingredients for apples into slow cooker. Stir until all apple slices are coated.
Combine all ingredients for topping except butter. Cut butter into the mixture.
Using a spoon or your hands, combine the mixture until it forms a dough.
Crumble dough on top of apples evenly. Place lid on slow cooker and cook on high for 2 hours, or low for 4 hours. Open lid partway and cook for about an additional hour to let top get crispy.
Supposedly this makes 6 servings, but it could be single-serving sized if you’re not careful!