It turned out hearty and delicious, which surprised both husband and I considering the lack of carbs. The vegetables fill you up and leave you feeling full. You would never guess you didn't enjoy a meal without pasta. I think this recipe works because it's a casserole of sorts, and there's cheese!
If this is something that looks like it would never show up in your kitchen, I challenge you try it. Take a stab at making this primavera, you'll be pleasantly surprised, I guarantee it.
**We made slight variations to the Skinnytaste recipe, to work with what we already had in our kitchen and pantry.**
- What You'll Need
- 1 small spaghetti squash
- 1 tsp olive oil
- 1/4 TSP garlic salt
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1 cup broccoli florets
- 1/2 cup zucchini, diced
- 2 cups homemade marinara sauce
- 1/2 cup mozzarella cheese
- What You'll Do
- Preheat the oven to 400°. Cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane. Sprinkle with salt and pepper, then turn cut side down on a baking sheet. Bake for about 40 minutes or until the squash is soft.
- You can microwave the squash for 7-9 minutes after stabbing the squash all over with a knife. It will be done when the skin gives when cut with a knife.
- Once cooked, scoop out the now stringy squash, until you have 2 cups worth.
- While the squash is cooking, cut up all the vegetables and make the quick homemade marinara.
- In a medium sauce pan on medium-low heat, add the red onion, celery, carrots, and garlic salt, cooking for 5 minutes and stirring frequently.
- Then add the broccoli and zucchini and season with pepper and salt to taste.
- Add the marinara sauce and increase heat to medium and simmer until the vegetables are tender crisp, about 3-4 minutes. Add the 2 cups of spaghetti squash and stir.
- Put the vegetable mixture into a casserole dish and sprinkle the mozzarella over it. Place in the oven until the cheese melts.
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