Winter Spaghetti Squash Skillet

Rich and warming, this a great side dish for a cool winter or autumn evening.

Preparation Time: About 1 and 1/2 hours, mostly unattended


1 Spaghetti Squash
1 onion, medium, any sort
1 bell pepper, I like red
1/2 lb portobello mushrooms, or whatever kind you have. If dried, soaked.
1 quart whole, peeled canned tomatoes
2 cloves fresh garlic
1 tbsp dried italian seasoning, or any combination of rosemary, oregano, basil, marjoram, and sage suits you.
Salt to taste


  1. Wash your spaghetti squash and pierce it in several spots. Place it on a baking sheet in the oven at 350 and bake for 30 minutes. Turn off and leave it there for another 20. Take it out and let it sit till it's cooled down enough to handle.
  2. While your spaghetti squash is cooking, mince your garlic and chop your onion and bell pepper. Slice your mushrooms.
  3. Gently heat a little olive oil in a large skillet and saute your garlic, onions and bell pepper in it over low heat (About 275) for about 5 minutes or until fragrant.
  4. Toss your mushrooms into the skillet and stir, cook them gently till they just start to turn golden.
  5. Add your tomatoes, with their liquid. Sprinkle half of your herbs over all. Allow to simmer 10 minutes.
  6. While that's simmering, cut your spaghetti squash in half lengthwise, scoop out the seeds with a spoon and scrape out the strands with a fork.
  7. Add the spaghetti squash to the pan and sort of fold it in. Sprinkle with the rest of the herbs and drizzle with a bit more olive oil. Simmer another 10 minutes or so until everything is heated through.
  8. Serve hot.

This is wonderful with meatloaf or meatballs and some Italian bread.

Additional Comments:

This is a great winter or late autumn dish.

Leftovers are yummy for breakfast with a fried egg and some cheese.

This dish is best served on the following occasions:

This dish carries energies for the following magical purposes:


Did you try this recipe? Tweak it? Tell us what you think!

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