Spaghetti squash with Chunky Vegetable Sauce
Make the sauce while the spaghetti squash is roasting.
1 medium Spaghetti Squash
3 TBSP Olive oil
2 cups frozen bell pepper/onion mix
1 pint sliced mushrooms
1 tsp red pepper flakes
2 TBSP dried Italian spice mix
2 cups frozen kale/spinach mix
2 TBSP minced garlic
2 cans diced tomatoes
1 can beans (I used Cannellini)
2 TBSP Pine Nuts
Sea salt to taste
Heat oven to 425°F
Split spaghetti squash length wise, scoop out seeds and roast cut side down on a cookie sheet for 45 min.
Add 2 TBSPs of the olive oil to a heavy pot and sauté frozen peppers and onion mix until completely defrosted (about 5 min) add mushrooms and continue sautéing 5 min more. Add spices, stir and then add frozen kale/spinach mixture and continue sautéing for another 5 min. Next add the minced garlic, tomatoes and beans. Simmer until the squash is finish cooking. Add salt to taste.
Use a fork to ream out the spaghetti squash. One half serves 2. Place squash on plates, drizzle squash with the remaining olive oil and sprinkle with garlic powder. Top squash with 1 1/2 cups of sauce. Top with Pine Nuts.