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?
1 large spaghetti squash
1 can of organic marinara sauce (make sure it's low sugar!)
8 oz of mushrooms
1 green bell pepper
1 orange or yellow bell pepper
1 clove of garlic, minced
3 tbs of olive oil
Salt & pepper
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!