Calling all pasta lovers!
Do you ever eat a pasta dish and then feel unpleasantly full afterwards? I know I have, hence the reason why I’ve never been a big pasta fan…but now that I can replace the carb-loaded noodles with SPAGHETTI SQUASH, things are looking up! I only found out about spaghetti squash within this past year, how did I not know about this miraculous vegetable before? A squash that mimics spaghetti? Interesting, right!? This vegetable-loaded dish will appease your pasta cravings leaving you full of nutrients and delightfully satisfied!
First you need a medium to large sized Spaghetti squash. Cut it in half and place it face down on a greased baking sheet like so:
Bake the spaghetti squash at 400 degrees for about 45 minutes. Next scrape out and discard only the seeds, then scrape all sides of the squash into a baking dish (Once you start to scrape with a fork, you will see how it shreds into angelhair-like noodles)
Then, spoon a layer of marinara sauce of your choice on top of the spaghetti squash layer. Next, throw in as many vegetables as you can think of. I decided to toss in a rainbow of vegetables including chopped tomato, bell pepper, zucchini, onion, mushroom, eggplant, jalapeno, fresh basil, and fresh oregano. Next, place another layer of marinara sauce on top of the vegetables. Optional: Top with vegan cheese, mozzarella cheese, or any other cheese of your liking! Bake for about 25-30 minutes at 350 degrees and ta-da you have yourself a delicious and nutritious vegetarian casserole that everyone will love! Please feel free to share your own spaghetti squash recipes if you have any! Happy Monday!