Canned or frozen tomatoes and winter squash make up the bulk of this recipe. This dish is packed with tons of nutrients and anti inflammatory immune boosting foods without all the added calories and fat traditional casseroles do.
Serve this vegan dish on its own with some added lentils for a complete meal or use a side dish to baked chicken breasts or ground turkey meatballs. Delicious and full of goodness!
Spaghetti Squash Primavera
- 3 pound(s) winter squash, spaghetti variety (2 medium)
- 2 tsp olive oil
- 1 small onion, chopped
- 2 cloves garlic minced
- 1/2 cup(s) uncooked broccoli, florets
- 1 small zucchini, chopped (seeds removed)
- 1/4 cup sweet red pepper, chopped
- 1/4 cup green pepper, chopped
- 15 oz can of diced tomatoes, drained (reserve juice)
- 6 oz canned tomato paste
- 3/4 cup(s) water
- 2 Tbsp basil, fresh, chopped
- Preheat oven to 350ºF. Halve squash lengthwise; scoop out seeds. Place squash, cut sides down, in a large baking dish with 1-2 inches of water and prick skin all over with a fork. Bake until tender, about 30 to 40 minutes.
- In a large skillet, heat oil; sauté onion and garlic for 1 minute. Add broccoli, zuchinni and peppers; sauté until crisp-tender, about 3 to 4 minutes.
- Stir in reserved tomato juice, tomato paste, and water; simmer until vegetables are tender, about 5 to 8 minutes.
- Stir in diced tomatoes and basil; simmer for 1 minute more.
- When squash is tender, remove from oven. Using a fork, carefully rake stringy squash pulp from shell, separating it into spaghetti-like strands.
- Place 2 cups of squash on each of 4 plates and top each with about 1 1/2 cups of sauce.
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