Baked Spaghetti Squash with Tomato Sauce – Daniel Fast Recipe

Introduction:

Light, flavorful, and wonderfully wholesome, this Baked Spaghetti Squash with Tomato Sauce is a perfect Daniel Fast meal that’s both satisfying and simple to prepare. With tender roasted spaghetti squash strands smothered in a vibrant, naturally sweetened tomato sauce, this recipe delivers hearty comfort without any dairy, processed grains, or added sugars. Made entirely from whole, plant-based ingredients, it’s a nourishing way to stay energized and focused during your fast while still enjoying delicious, soul-warming meals.

Ingredients:

For the Spaghetti Squash:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• Sea salt and pepper, to taste (optional)

For the Tomato Sauce:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2–3 cloves garlic, minced
• 1 (15 oz) can crushed tomatoes (no added sugar or preservatives)
• 1 tablespoon tomato paste (optional, for deeper flavor)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional, for a little heat)
• ½ teaspoon sea salt (or to taste)
• ¼ teaspoon black pepper
• 1 teaspoon balsamic vinegar (optional, Daniel Fast-approved for extra richness)
• Fresh parsley or basil, chopped, for garnish

Instructions:

Step 1: Prepare the Spaghetti Squash

1. Preheat your oven to 400°F (200°C).
2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
3. Brush the inside lightly with olive oil and sprinkle with a bit of sea salt and pepper if desired.
4. Place the squash cut-side down on a baking sheet lined with parchment paper.
5. Roast for 35–40 minutes, or until the flesh is tender and easily shredded with a fork.

Step 2: Make the Tomato Sauce

1. While the squash is roasting, heat 1 tablespoon olive oil in a medium saucepan over medium heat.
2. Add the diced onion and sauté for 3–4 minutes, until softened.
3. Stir in the garlic and cook for another 30 seconds, just until fragrant.
4. Add crushed tomatoes, tomato paste (if using), basil, oregano, red pepper flakes, salt, and black pepper.
5. Let the sauce simmer gently for about 10–15 minutes, stirring occasionally. If using, stir in the balsamic vinegar during the last few minutes for added depth.

Step 3: Assemble

1. When the spaghetti squash is done roasting, use a fork to gently scrape the flesh into spaghetti-like strands.
2. Plate the strands onto serving plates or bowls.
3. Spoon the warm tomato sauce generously over the squash.

Step 4: Garnish and Serve

1. Sprinkle with chopped fresh parsley or basil.
2. Serve immediately and enjoy a warm, comforting Daniel Fast meal!

Optional Variations:

• Veggie-Packed: Stir sautéed mushrooms, spinach, or zucchini into the tomato sauce for extra nourishment.
• Hearty Touch: Add cooked lentils or chickpeas into the sauce for added protein and texture.
• Spicy Version: Add more red pepper flakes or a pinch of cayenne for a spicier kick.
• Mediterranean Twist: Top with olives, capers, or artichoke hearts for a briny, Mediterranean flavor.

Why You’ll Love This Recipe:

• Daniel Fast-Approved: 100% plant-based, free from refined sugars, dairy, and additives.
• Light Yet Satisfying: Perfect for lunch or dinner without weighing you down.
• Simple Ingredients, Big Flavor: Clean, fresh flavors shine in this simple preparation.
• Customizable and Versatile: Easy to adapt with extra veggies, spices, or plant proteins.
• Comforting & Nourishing: Satisfies cravings for classic pasta dishes while keeping your fast on track.

Embrace the vibrant, clean flavors of this Baked Spaghetti Squash with Tomato Sauce and enjoy a nourishing, spirit-lifting meal during your Daniel Fast. It's proof that wholesome eating can be both deeply satisfying and incredibly delicious.