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Veggie Marinara & Spaghetti Squash

Writer's picture: Robin Rhine McDonaldRobin Rhine McDonald

As we begin to make changes to our diet, it's nice to find meals that still scratch our cravings for certain comfort foods. This dish is a veggieFULL option for the pasta and Italian food lovers out there. One of my favorite things about this dish is that I can eat 2-3 times a normal pasta serving and STILL be at only half the calories of a normal pasta dish. It also has 5+ servings of vegetables! How often can we say THAT about our meals?

Ingredients:

  • 1 large spaghetti squash

  • 1 can of organic marinara sauce (make sure it's low sugar!)

  • 1/2 onion

  • 8 oz of mushrooms

  • 1 green bell pepper

  • 1 orange or yellow bell pepper

  • 1 clove of garlic, minced

  • Asparagus

  • 3 tbs of olive oil

  • Salt & pepper

Instructions:

  • Set oven to 375F

  • Cut open the spaghetti squash in half. Remove the seeds. Place on a baking sheet and drizzle with 1 tbs olive oil distributed over both halves. Bake for 45min- 1hr. Insides should be easy to fork out when finished.

  • While the squash is baking, cut up the onion, mushrooms, and bell pepper. Saute them in 1 tbs of olive oil.

  • When the squash is done, fork out all of the insides.

  • For the asparagus, coat it in 1 tbsp of olive oil, salt, and pepper. Place on a baking sheet and bake for 8 minutes. Place in oven when you pull out the spaghetti squash. It will bake while you fork out the insides & finish the sauce.

  • Pour the marina, minced garlic, and sauted veggies into a sauce pan. Heat up on medium heat for 3-5 minutes.

  • Serve marina on spaghetti squash with the asparagus! Enjoy!

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