This fun and different twist on the old classic will keep the kids guessing and fill them with veggies.
- 1 large spaghetti squash
- 3 Tbsp vegetable oil
- 1 medium onion
- 2 cloves garlic, minced
- 2 cups brown mushrooms, sliced
- ½ red bell pepper, chopped
- ½ yellow bell pepper, chopped
- 1 zucchini, chopped
- 1 large carrot, chopped
- 1 jar (700g) low-sodium spaghetti sauce
- 1 Tbsp fresh oregano
- 1 Tbsp fresh basil, chopped
- Parmesan cheese
Prep and Cook
- 1Preheat oven to 350 degrees.
- 2Cut spaghetti squash lengthwise, remove seeds and pierce skin with a fork.
- 3Add 1 cup water to the bottom of a glass or stoneware baking dish and roast squash cut-side down for approximately 45 minutes (until tender).
- 4Meanwhile, heat oil in a large non-stick skillet or pot.
- 5Add the onions and garlic and cook until they are translucent or softened.
- 6Add the mushrooms and sauté for another 5 minutes.
- 7Add carrot, peppers and zucchini and sauté for another 5-10 minutes.
- 8Pour in tomato sauce and simmer for 10 minutes.
- 9Stir in fresh herbs.
- 10Cover and simmer for another 20 minutes.
- 11Run fork over the inside of the squash to release the squash from the skin (it should come out in spaghetti-like strands) and keep warm or divide evenly between dishes.
- 12Pour sauce on top of spaghetti squash and sprinkle with parmesan cheese.
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