Spaghetti Squash Medley

1. 1

   Cut the spaghetti squash in half lengthwise.

2. 2

   Remove the seeds and pulp with a large spoon.

3. 3

   Place the squash cut side down on a baking sheet.

4. 4

   Add enough water to barely cover the bottom of the pan.

5. 5

   Bake for 45 minutes or until fork-tender.

6. 6

   While the squash is cooking, prepare the other vegetables.

7. 7

   I used carrots, onion, zuchinni and garlic.

8. 8

   This medley would be great with bell peppers, yellow peppers, broccoli or anything you have on hand.

9. 9

   Add the olive oil to a large saute pan over medium-low heat.

10. 10

    Add the chopped onion and saute until almost translucent.

11. 11

    Add the carrots and continue to cook another 5 minutes.

12. 12

    Add the chopped zucchini and cook until slighly tender, about 5 minutes.

13. 13

    Add the minced garlic and cook until fragrent about 2 minutes.

14. 14

    Stir in the marinara sauce, such as Prego or homemade is good, too!

15. 15

    Continue cooking for another 20-30 minutes or until vegetables are tender.

16. 16

    Remove the spaghetti squash from the oven and allow it to cool slightly.

17. 17

    Scoop out the flesh with a fork and transfer it to a large bowl.

18. 18

    Add the vegetable mixture and toss.

19. 19

    Serve topped with Parmesan cheese and red pepper flakes if desired.

20. 20

    (Inspired by a recipe in a Prevention Cookbook.)

* Per serving · 4 servings · Values may vary.