Since I had 1/2 of a jar of crushed tomatoes left from making the stuffed peppers, I decided this was also a good week to make spaghetti squash. I usually just add ingredients to boost a jar of spaghetti sauce (or do a roasted tomato one), but I took the chance on a spaghetti sauce with the crushed tomatoes.
This is big for me because I actually really don't like tomatoes when they resemble/taste like a tomato. I'm even known for picking out red peppers (which I love) if I'm not sure what they are!
Anyway, my risk paid off and I actually feel much better about this quick tomato sauce than my usual pre-made jar one.
Baked Spaghetti Squash
Spaghetti Squash - halved with seeds scooped out
Italian Seasoning Mix, Salt & Pepper (you can also mix parsley, rosemary, thyme)
Sprinkle with seasoning and bake face down until tender (approximately 30 minutes at 350 degrees)
1 small/medium White Onion
1/2 block Organic Firm Tofu - diced or crumbled
1 Red Pepper - diced
1 small Zucchini - diced
1 jar Crushed Tomatoes (I don't like anything that resembles a tomato so I like to blend these up)
Italian Seasoning, Salt & Pepper - to taste
1 tsp Coconut Sugar or Brown Sugar - to cut the acidity of the tomatoes
Sauté the Onion, add the Tofu
Add the Veggies and Crushed Tomatoes - and simmer
Add Spinach and Seasoning, taste and add sugar if desired
Flip the Squash & scrape so the squash forms "noodles"