Spaghetti squash is an edible winter squash that is typically oblong in shape and has a yellow or orange skin when ripe. It is also called vegetable spaghetti, noodle squash, vegetable marrow, and squaghetti. When cooked correctly, the flesh becomes translucent thin, short stands which can easily be scraped off with a fork. Spaghetti squash has a mild flavor that pairs well with any pasta sauce or topping. It is also a nutrient-rich vegetable. It is low in calories, fat, sodium, and carbohydrates and high in fiber, potassium, folate, calcium, antioxidants, and vitamins A, B, and C. So whether you’re trying to cut back your calorie intake or just want to eat more vegetables, spaghetti squash can make a healthful addition to your diet.
In this recipe, cooked spaghetti squash is topped with a tomato-based sauce loaded with vegetables. This is hot, comforting, and hearty meal perfect for lunch or dinner.
This recipe takes about 90 minutes to make. Serves 4.
• 1 spaghetti squash
• 1 cup of water
• 1 24-oz jar of Prego Chunky Garden sauce
• 1 cup baby spinach leaves, chopped
• ½ green bell pepper, diced
• 1 carrot, shredded
• ½ zucchini, diced
• ½ small onion, chopped
• ½ cup of frozen peas
• ½ tbsp dried parsley
• ½ tbsp dried oregano
Preheat the oven to 350F.
Cut spaghetti squash in half lengthwise, then scoop the seeds and pulp out.
Put the spaghetti squash flesh-side-down in a casserole dish.
Pour water into the casserole and bake the squash in the preheated oven for 45 to 60 minutes.
Heat pasta sauce in a pan over medium-high heat.
Stir in spinach, bell pepper, carrot, zucchini, onion, and frozen peas.
Let the sauce boil, then reduce the heat to medium-low.
Simmer for about an hour or just until the vegetables are tender.
Stir in parsley and oregano, then turn the heat off.
Take the spaghetti squash out from the oven and let it cool for a few minutes.
Using a fork, scrape the flesh of the spaghetti squash into bowl or serving plate.
Pour spaghetti sauce on top.
Sprinkle more herbs or parmesan cheese on top.
Ideas And Tips:
You can steam the spaghetti squash in the oven or stovetop. You can also boil the whole spaghetti squash. In a large pot, put enough water to cover the squash. Boil over medium-high heat for 20 to 30 minutes or until the skin can easily be pierced with a knife or fork.
You can use any canned or jarred pasta sauce and add any vegetables you want.
Aside from spaghetti squash, you can use spiralized vegetables like zucchini, carrots, cucumber, beetroot, turnip, jicama, squash or broccoli stalk.
The seeds of the spaghetti squash make a healthy and satisfying snack. Wash the seeds and coat them with some olive oil and any seasoning of your choice. Spread the seeds in a baking sheet and bake in the oven at 300F for 8 to 10 minutes. Squash seeds contain protein, minerals, heart-healthy fats, and dietary fiber.
images – https://www.youtube.com/watch?v=HWzDpVkESqY