• Robin Rhine McDonald

Veggie Marinara & Spaghetti Squash


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!

#Vegan #Vegetarian

* In partnership with 

USANA HEALTH SCIENCES

rhinemcd.usana.com

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