Servings: 4 servings
Vegetable Spaghetti Squash Marinara
Vegetable Spaghetti Squash Marinara packed with healthy vegetables. Mix it up with your favorite veggies, or add ground turkey or chicken for some protein!
Ingredients
Marinara Sauce:
- 3 Tbsp olive oil
- 1/2 large yellow onion finely chopped
- 4 large cloves garlic minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 tsp fine sea salt or to taste
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/8 tsp ground black pepper
- 1/8 tsp red pepper flakes or to taste
- 1/4 cup fresh basil chopped
Mixed Vegetable Spaghetti Squash:
- 1 large spaghetti squash roasted
- 2 Tbsp olive oil
- 1 large yellow onion finely chopped
- 2 cups baby bella mushrooms chopped
- 1 small crown broccoli chopped
- 3 cloves garlic minced
- 1 medium zucchini chopped
- 1 medium yellow squash chopped
- 2.5 ounces baby spinach 2 handfuls
Instructions
Prepare the Marinara Sauce:
- Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another two minutes.
- Add the remaining ingredients except for the basil and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat. Set aside until ready to use.
Prepare the Vegetable Pasta:
- Roast the spaghetti squash according to these instructions.
- Add the olive oil to a medium-sized skillet and heat to medium-high heat. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes.
- Stir in the mushrooms, broccoli, garlic, chopped zucchini and yellow squash. Continue cooking, stirring occasionally, until mushrooms and broccoli have softened, about 10 to 15 minutes.
- Add the baby spinach and cover the skillet. Cook until the spinach has wilted, about 2 minutes.
- Once spaghetti squash has finished roasting, use a fork to scrape out the "noodles." Serve spaghetti squash with desired amount of sauteed vegetables, marinara sauce, and fresh grated parmesan cheese on top (or skip the parm to make this vegan and paleo).
Nutrition
Serving: 1of 4, Calories: 242kcal, Carbohydrates: 18g, Protein: 12g, Fat: 14g, Fiber: 11g, Sugar: 10g