Thursday, October 8, 2015

Spaghetti Squash Primavera


I tried to make spaghetti from spaghetti squash before and it turned out quite horribly.  I finally bought another squash this week and decided to bite the bullet and make it again.  OH.MY.GOSH!  Delicious!

I used this Spaghetti Squash Primavera recipe as a guide.  


I used the fresh vegetables I had in my fridge.
sweet peppers - red, yellow, and orange
asparagus
mushrooms

I cut everything and sauteed it in a pan with a dash of olive oil (I don't always measure).  Once the veggies were cooked, I added 1 1/2 cups of Marina sauce (tonight I had Barilla Marina).  


I took the spaghetti squash out of the oven at 50 minutes and it was perfect.  I used a fork to scrape the strands and put them in with my veggies and marina.  I am not a chef, not even close, but this was something you could serve in a restaurant :-)  


Oh, so good.


Preheat oven to 400 degrees.
Line your baking sheet.
Cut your squash in half and scrape out the seeds and guts!
Sprinkle salt and pepper and then place face down on the sheet.
Bake for 50 - 60 minutes, depending on size.

Cut your veggies and saute in a pan on medium high heat with a teaspoon or so of olive oil.
Once the veggies are cooked, add the marina sauce.  

Combine the spaghetti and veggie mixture together and devour!





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