Hello Southern Blenders! Hope everyone is well, we have not posted tasty recipes in quite awhile, so we thought we would share this one with you! We all know that the holiday season is approaching and with it, a lot more food. Today’s recipe is for a guilt free, low carb, even vegan friendly ‘pasta’ dish!


5-6 Roma Tomatoes chopped

8-10 Garlic cloves minced

1 White Onion diced

8-10  Fresh Basil Leaves

1 Tbs Fresh Parsley leaves roughly chopped

Salt/Pepper to taste

Olive oil

Spaghetti Squash

**Optional (Johnsonville Ground Italian Sausage)**

Squash Preparation/Cooking

Start by heating your oven to 350 Degrees.

Cut your spaghetti squash in half length wise, brush with olive oil then season with salt and pepper.

Place face down on a baking sheet and place in the oven, let cook about 40 minutes until it gets soft enough to pierce with a fork. (cooking times will range depending on the size of your squash.)

Let squash cool enough to handle, with a fork scrape the inside of the squash, it will create spaghetti like strands.

Sauce Preparation/Cooking

Cut your Roma tomatoes in cubes about 1 x 1 inches.

In a pot heat up 1 Tbs olive oil on med to high heat.

Once heated up add chopped tomatoes, minced garlic, chopped onion, basil and parsley.

Let the mixture start to cook about 3 min, turn temperature down to med low and let stew approximately 25 -35 minutes, stirring occasionally throughout. Add salt and pepper to taste.

From here you can leave the sauce chunky or you can let it cool and blend it to get more of a tomato sauce.

**If you want to add another flavor profile I highly recommend using Johnsonville ground sausage. Simply fry ground sausage in a separate pan breaking up the meat while cooking, then toss into your prepared pasta sauce. **

Plate your ‘pasta’ and add your homemade sauce on top! You can add some tasty parmesan on top and some fresh basil. Vegans can also substitute the parmesan with nutritional yeast or vegan cheese on top!

Your Southern Blenders;

Sarina & Maria