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Spaghetti squash with Chunky Vegetable Sauce

Spaghetti squash with Chunky Vegetable Sauce

Make the sauce while the spaghetti squash is roasting. 

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 Ingredients

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  

 Directions 

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.

 Make Sauce

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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.

Roasted Spaghetti Squash  

Roasted Spaghetti Squash  

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.

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