Spaghetti squash is a great option for Meat Free Mondays since it is as yummy as a delicious pasta, but without all those empty carbs. This recipe adds some fun with some extra yummy veggies. The recipe is oh-so simple and a great pasta-like option for those with diabetes.
Servings: 5 Prep Time: 15 minutes Cook Time: 1 hour
Ingredients
- 1-2 Medium spaghetti squash, 3 pounds total
- 3 tablespoon olive oil, separated
- 1 1/2 cups broccoli, chopped
- 1 large carrot, thinly sliced
- 2 ounces frozen peas
- 2 cups tomatoes, chopped and seeded
- 1 garlic clove, minced
- 2 tablespoons fresh cilantro, minced
- salt and pepper to taste
Recipe
Preheat oven to 400 degrees. Cut spaghetti squash in half and remove the seeds. Coat the outer skin with olive oil (about 2 tablespoons), then add salt and pepper to the inside of the squash. Place the squash face up on aluminum lined baking sheet and roast for 50 minutes, or until tender.
Heat a skillet with olive oil and saute broccoli and carrot slices over medium heat for five minutes. Add the peas, tomatoes, and garlic and heat until tomatoes are tender, or about 3 minutes. I used heirloom tomatoes because they were in season. So yummy! Once tender, mix in the basil and salt and pepper to taste.
Remove squash from oven and let cool. Once the squash has cooled to the touch, use a fork to scoop the filling out in long strands. Mix the squash strands and vegetable mixture together in a bowl. Top the mixture with Parmesan cheese and serve.
