Recipe: Veggie Loaded Spaghetti Squash

Spaghetti Squash is the perfect veggie to accompany the main protein. Spaghetti squash is loaded with fiber, which can help you feel full.  To top it off, it is also delicious!

Prep Time

15 minutes

Cooking Time

45 minutes

Makes

2 servings

Ingredients

1 small spaghetti squash

1 tablespoon olive oil

1 shallot thinly sliced

3 cloves garlic, minced

½ pint cherry tomatoes

2 -3 big handfuls of baby spinach

1 (8-ounce) package baby bella mushrooms

½ teaspoon Italian seasoning

½ teaspoon sea salt

¼ teaspoon ground black pepper

¼ cup fresh basil roughly chopped

2 tbsp shaved parmesan cheese

Preparation

Squash Bake:  

1. Preheat oven to 400 degrees F.
2. Cut squash in half, and half again.
3. Scoop out the seeds and stringy pieces
4. Place the squash quarters stringy side down on a parchment lined sheet pan
5. Slice cherry tomatoes in halves and set aside
6. Put squash in for oven and set timer for 20 minutes
7. After its cooked for 20 mins remove squash and place cherry tomato on pan to roast
8. Place back in oven to finish cooking for 20 minutes

Loaded Veggies: 

1. While squash is baking, sauté veggies. Pour 1 tablespoon into sauté pan
2. Set heat to medium, add garlic and shallot and move around pan to coat oil
3. Add mushrooms, spinach, Italian seasoning, salt, pepper, basil.
4. Cook 10 to 15 minutes until tender.  Cooking time may vary based on gas or electric cook top

Combine:

1. Remove the squash & tomatoes from the oven and allow them to cool for a few minutes.
2. Pull strands of squash off the edges and plate on plate or bowl.
3. Top with tomato, sauteed spinach and mushrooms and parmesan
4. Serve immediately.

Storage & Reheating:

1. Store in airtight container for no more than 3 days.
2. These veggies create a lot of water as the cool. For leftovers, reheat on stovetop.
3. Heat oil or sprayed nonstick pan over medium heat.
4. Add squash and veggies to pan and cook until water is out and veggies are warm, about 10 minutes

Nutrition Information

Serving Size: ½ recipe

Calories: 271, Fat: 16g, Saturated fat: 3g, Protein: 9g, Carbohydrates: 25g, Fiber: 7.5g, Sodium: 219mg , Calcium: 141 mg, Iron: 2 mg, Potassium: 692 mg

Adapted from: https://thishealthytable.com/blog/baked-feta-spaghetti-squash/#recipe