INGREDIENTS

• 1 large can (28 ounces) diced peeled tomatoes*
• 1 medium yellow onion, peeled and diced
• The Vegetarian Express Roasted Garlic Red Bell Pepper Zip
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Pinch of red pepper flakes (optional, omit if sensitive to spice)
• Salt, to taste (if necessary)
• Or just use your favorite Marinara Sauce

INSTRUCTIONS

• In a medium, heavy-bottomed saucepan, combine the tomatoes (with their juices), halved onion, Roasted Garlic & Red Bell Pepper Zip, olive oil, oregano and red pepper flakes (if using).
• Bring the sauce to a simmer over medium-high heat, then lower the heat to keep the sauce at a slow, steady simmer for about 45 minutes. Remove the pot from the heat (you can blend this sauce smooth with an immersion blender or stand blender if desired).

Add salt, to taste (the tomatoes are already pretty salty, so you might just need a pinch). Serve hot over hot spaghetti squash and top with The Vegetarian Express Parma Zaan Sprinkles and Roasted Garlic Red Bell Pepper Zip. This sauce keeps well, covered and refrigerated, for up to 4 days. Freeze it for up to 6 months.

 To cook spaghetti squash for the oven cut in half and place cut side down on a cookie sheet lined with parchment paper add ½ inch water and cook till soft 40 minutes – an hour.

In the instant pot cook whole. But first, use a knife to make 12 or so slits in the skin. Place squash in the pot on the rack and put a cup or 2 of water in the pot and set for 20 minutes of pressure time.

Remove and use a big fork to scrape out the squash meat which will be like spaghetti.

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