Wednesday, October 8, 2014

Spaghetti Squash Primavera

And so Feel Good Fall foods continue with a recipe I stumbled upon last January, Skinnytaste's Spaghetti Squash Primavera. Looking for a healthy option, this seemed fitting, but I felt skeptical about how it would turn out when I attempted to make it.

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. 

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...