Vegan Spaghetti Squash With Stewed Green Tomatoes And Beets

1. 1

   Preheat oven to 350 degrees F (175 degrees C).

2. 2

   Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.

3. 3

   Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.

4. 4

   Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.

5. 5

   Serve stewed beet mixture over spaghetti squash strands.

* Per serving · 4 servings · Values may vary.

No additional tips available.