Veggie-packed marinara with spaghetti squash
Feb 20, 2015
Veggie-packed marinara with spaghetti squash
One of our favorite Half Your Plate “hacks” is to swap out traditional pasta with spaghetti squash. You can easily double the sauce and freeze so it’s ready to use on busy weeknights.
Ingredients
- 1 2-4 lb Spaghetti Squash or 2 small
- 1 tbsp olive oil
- 1 yellow Onion diced
- 1 cup Cremini Mushrooms diced
- 1 Carrot diced
- 1 Zucchini diced
- 2 cloves Garlic crushed or finely chopped
- 1 can whole tomatoes San Marzano style is our favourite!
- 2 tbsp tomato paste
- 3-5 basil leaves to taste
- 1/2 tsp pepper
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees, slice squash in half and remove seed. Brush with a bit of olive oil, salt, and pepper. Roast on a pan, cut side down, for 45 minutes or until strings are easily pulled. Spaghetti squash may release some water while cooking, so squeeze out the squash in a clean cloth before serving.
- While spaghetti squash is cooking, start your sauce. In a saucepan over medium high, heat olive oil until shimmering. Add onions and sauté until translucent. Add carrots and zucchini and continue to sauté for 2-3 minutes. Add mushrooms and continue to sauté until mushrooms have released their water. Lastly, add garlic and sauté for one more minute.
- Add the tomatoes, tomato paste, salt, pepper and basil and bring to a boil. Once boiling reduce to a simmer and cook on low with lid for 30 minutes. Once sauce has reduced, add salt and pepper to taste if desired.
- Top spaghetti squash with sauce and sprinkle with extra basil and parmesan cheese if desired.
Notes
Sauce too acidic? Add a pinch of sugar, it will offset the acidity in the tomatoes.
Picky eaters at home? Puree your sauce before serving to hide some of the veggies.
Nutrition
Calories: 215kcalCarbohydrates: 34gProtein: 4.5gFat: 4.5gSodium: 228mgFiber: 8gSugar: 13g
Tried this recipe?Let us know how it was!
