Ingredients

Adjust Servings:

	1 medium Spaghetti Squash
	For the Sauce
	1 can (28 ounces, or 784 g) crushed Tomatoes (can be plain or with basil)
	2 teaspoons (10 ml) Balsamic vinegar
	1 teaspoon dried Oregano
	1 teaspoon dried Basil
	½ teaspoon minced Garlic
	¼ teaspoon ground Rosemary
	2 teaspoons (10 ml) Agave Nectar or maple syrup
	Salt and pepper, to taste

Spaghetti squash with balsamic tomato sauce recipe

Name: Spaghetti squash with balsamic tomato sauce recipe
Yield: 4 Servings
Ingredients: Spaghetti Squash: 1 medium; Tomatoes: 1 can (28 ounces, or 784 g) crushed; Balsamic vinegar: 2 teaspoons (10 ml); Oregano: 1 teaspoon dried; Basil: 1 teaspoon dried; Garlic: ½ teaspoon minced; Rosemary: ¼ teaspoon ground; Agave Nectar: 2 teaspoons (10 ml); Salt

Serves 4
Medium

Ingredients

1 medium Spaghetti Squash
For the Sauce
1 can (28 ounces, or 784 g) crushed Tomatoes
2 teaspoons (10 ml) Balsamic vinegar
1 teaspoon dried Oregano
1 teaspoon dried Basil
½ teaspoon minced Garlic
¼ teaspoon ground Rosemary
2 teaspoons (10 ml) Agave Nectar
Salt

Directions

Steps

1 Done	The Night Before Peel the squash using a potato peeler. If the skin is super hard you can microwave it for a couple of minutes. Then slice into rounds, and use a spoon to remove the stringy parts in the middle along with the seeds. Store in fridge overnight.
2 Done	If you want, you can mix all the sauce ingredients together and keep in the fridge. They come together quick, so I’ll leave that up to you!
3 Done	In the Morning Add the sauce to the bottom of your slow cooker and stack the squash circles however they will fit. They do not need to be immersed in the sauce to cook well. Cook on low for 7 to 9 hours.
4 Done	Before Serving Mash the squash rounds to create strands and mix with the sauce.