Looking for a new recipe for a healthy dinner? Try this! My hubby liked it, and that's saying a lot considering all the veggies in it!
Ingredients
2 medium zucchini
1 pkg sliced mushrooms
2 tomatoes
3 chopped green onions
1 green bell pepper
1 yellow/orange bell pepper
1 red bell pepper
2 tbs extra virgin olive oil
3-4 garlic cloves, minced
1-2 tbs Italian seasoning
1 Spaghetti Squash
1 jar of your favorite spaghetti sauce (I use any low-sodium sauce I can find)
1. Preheat oven to 425 degrees.
2.Chop zucchini, tomatoes, and bell peppers into 1/3" pieces and put into large baking dish. Add mushrooms, chopped green onions, and minced garlic.
3. Toss vegetable mix with olive oil and Italian seasoning.
4. Bake @425 for 20 mins.
5. In a separate pot, heat spaghetti sauce on medium heat.
(If you are ahead of the game, you can make the mixed veggie dish earlier in the day or week, and store it in an air tight container in the refrigerator for this recipe. I made my veggie mix during our lunch period for use in dinner that night.)
For the squash:
While the veggies bake, microwave the whole spaghetti squash for 5 minutes. Turn and microwave it again for another 2 minutes. Using a towel, remove squash from microwave. Be careful! It's extremely hot! Now your squash is tender enough to cut in half lengthwise. Scoop out the seeds in both halves. Place halves flesh side down in a large microwave safe dish with 1 inch of water. Microwave for 5 more minutes. Remove carefully. It's hot! Let cool until safe to handle. With a fork, scrape the flesh of the squash into strands. Place 1 cup of strands on a plate for each serving. You should get 3-4 servings depending on the size of the squash.
Finishing Touches:
Top squash with hot veggie mix, and heated sauce as desired. Add parmesan cheese and red pepper for a kick! That's how my hubby likes it. Serve hot!
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