I loved mixing red sauce and white sauce with pasta when I was in college! So let’s make it a bit healthier today with spaghetti squash instead of box pasta and a random pink sauce using the ingredients I have on hand!

Be sure to watch my video for more tips and fun

Ingredients:

• Spaghetti Squash
• Onion, diced
• 4-5 stalks of celery, diced
• 1/4 c tomato paste
• 28 oz can crushed tomatoes
• 2 cups unsweetened nondairy milk
• 2 tbsp minced garlic
• 1/4 cup vegan butter
• 2 tbsp Italian seasoning
• 1/2 tsp salt and pepper
• 1/2 tsp sugar (optional)
• Vegan meatless balls (I used impossible frozen)

Directions:

1. Preheat oven to 420°F
2. Cut spaghetti squash in half length wise, scoop out the middle, brush with a little oil and season with salt and pepper, maybe some garlic powder and onion powder too if ya got it
3. Flip them so they’re cut side down on a baking sheet and bake for about 40 mins, then once they’ve cooled, kind of fluff them with a fork to make ‘noodles’
4. While that’s cooking, sauté the onion and celery
5. Once that’s cooked down a bit, add the tomato paste and seasonings and stir for a minute, then add the garlic and crushed tomatoes, the nondairy milk and vegan butter
6. Give it a good stir and then add the meatless balls and cover to simmer for at least 20 minutes but the longer it goes, the better it gets
7. Plate and enjoy!

This does make a lot of sauce btw, you may have some leftover you can use for something else!