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1
Cut the spaghetti squash in half lengthwise.
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2
Remove the seeds and pulp with a large spoon.
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3
Place the squash cut side down on a baking sheet.
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4
Add enough water to barely cover the bottom of the pan.
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5
Bake for 45 minutes or until fork-tender.
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6
While the squash is cooking, prepare the other vegetables.
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7
I used carrots, onion, zuchinni and garlic.
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8
This medley would be great with bell peppers, yellow peppers, broccoli or anything you have on hand.
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9
Add the olive oil to a large saute pan over medium-low heat.
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10
Add the chopped onion and saute until almost translucent.
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11
Add the carrots and continue to cook another 5 minutes.
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12
Add the chopped zucchini and cook until slighly tender, about 5 minutes.
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13
Add the minced garlic and cook until fragrent about 2 minutes.
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14
Stir in the marinara sauce, such as Prego or homemade is good, too!
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15
Continue cooking for another 20-30 minutes or until vegetables are tender.
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16
Remove the spaghetti squash from the oven and allow it to cool slightly.
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17
Scoop out the flesh with a fork and transfer it to a large bowl.
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18
Add the vegetable mixture and toss.
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19
Serve topped with Parmesan cheese and red pepper flakes if desired.
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20
(Inspired by a recipe in a Prevention Cookbook.)
