Healthy Test Kitchen

This spaghetti squash dish is packed full of a variety of veggies.

Yield: ~6 servings

 

Ingredients

1 spaghetti squash (~4 cups, or more)

3/4 cup onion

2 garlic cloves (I omitted)

1/2 cup bell pepper

1 cup carrots

1 zucchini

1 cup mushrooms

1/2 cup grape tomatoes

1.5 cups tomato sauce

1 cup mozzarella cheese, if using

2 tbsp Parmesan cheese, if using (I didn't taste it)

 

Instructions

1. Roast spaghetti squash at 375 degrees for 45-75 minutes. (Or, poke with fork and microwave 8-12 minutes.)

2. Saute ionion, garlic, and vegetables.

3. Combine spaghetti squash, cooked veggies, sauce, and cheese.

4. Bake at 350 degrees for 30 minutes.

 

Inspired by Pop Sugar

 

Notes: You can probably skip the last step of baking it in the oven by just warming it on the stove. The original recipe did not call for onions or mushrooms--those were my additions. 

 

Notes 2: Very good. I love the cheese. You could probably increase the vegetables by a ratio of 1.5x.

 

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