2 tablespoons olive oil
3 cloves garlic, minced
1 (15 ounce) can crushed tomatoes with green chile peppers, undrained
1 tablespoon salt
3 tablespoons white wine
2 tablespoons white wine vinegar
1 teaspoon white sugar
1 1/4 teaspoons salt
1 teaspoon grated Parmesan cheese
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1 (16 ounce) can tomato paste
1 pound fresh mushrooms, sliced
1 pound spaghetti sauce
1 (16 ounce) can whole peeled tomatoes, drained
1 pound egg whites
1 cup shredded mozzarella cheese
In a small saucepan, heat olive oil over medium heat.
Place garlic in large, shallow skillet; cook, stirring frequently, for about 1 minute .
Stir tomatoes into garlic mixture.
Stir in white wine, vinegar, sugar, salt, and Parmesan cheese. Bring to a boil, stirring. Whisk in tomato paste. Reduce heat, and simmer for 10 minutes, stirring occasionally.
Add mushrooms and spaghetti sauce and toss thoroughly. Microwave uncovered until heavy; stir. Stir in spaghetti sauce. Cover, reduce heat to low, and simmer for 20 minutes. Stir in tomato paste.
Ladle vegetable mixture into spaghetti squash. Arrange thinly over pasta. Top with tomato cheese. Serve over spaghetti squash in a bowl (note: keep salsa separate from pasta).
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