SPAGHETTI SQUASH PASTA
(This recipe has 10 servings of vegetables in the entire recipe!)
I focus on eating all of my vegetables before 4pm. I often bring giant epic salads to work.
Salads are delicious but they can get boring, so I made this pasta recipe with VEGGIES ONLY.
INGREDIENTS:
1 spaghetti squash
1 zucchini
1 small container of baby bella mushrooms
1 cup organic spaghetti sauce (or tomato puree)
1 branch kale(optional)
*Spices and oils depending on your preference
STEP 1: Preheat your oven to 450 F.
I have covered my oven safe pan with aluminum foil and lightly sprayed Coconut Oil.
STEP 2: Cut the spaghetti squash in half
and "gut" the seeds. I traced my spoon around the perimeter and scooped it out as best as I could.
STEP 3: Bake the squash
After your oven has heated, place your squash on you pan and bake it for 40 minutes. I personally don't add anything to the squash but olive, salt, or pepper could be added at this point.
STEP 4: Prep your veggies
While the squash is baking prep and chop your veggies. I have 1 zucchini(2 cups zucchini) and 2 cups baby bella mushrooms. Chop veggie size to your preference.
STEP 5: Season.
Throw your chopped veggies on a skillet on a low setting. I use a low setting because I don't want to cook out all of the nutrients and I prefer to eat my food in a close to natural state.
Add your spices, I used Red Pepper and Garlic Powder,
this is where you can get creative and add whatever you like!
STEP 6: Strain and Sauce
Strain the excess liquid from your pan and add your sauce.
I opted for an organic no sugar added tomato sauce.
You could even be healthier and puree your own tomato paste.
1 cup sauce was all I needed.
STEP 7: Get creative.
My creative juices tend to flow when I'm food prepping.
I decided to chop up 1 branch of fresh kale and add it to the mix.
I have never made it this way before but it tasted delicious!
STEP 8:
Pull your squash out of the over and let it cool down.
Your veggies and sauce can sit at a low setting.
STEP 9: Add Squash
Add squash after your squash has cooled add it to the pan.
I measured it out and there are approximately 4 CUPS in just one spaghetti squash.
That's 4 servings of veggies in one squash!!!
STEP 10: Done!
Stir it in and you are done. You can add more sauce if needed.
PORTION IT OUT!
I split it up between 5 BPA free containers.
I'm going to bring these for my lunch Mon-Fri this week.
You can even add cheese to make it more like a traditional pasta!
LET'S RECAP:
2 CUP ZUCCHINI
2 CUP MUSHROOM
1 CUP TOMATO SAUCE
4 CUP SQUASH
1 CUP KALE
THAT EQUALS 10 VEGETABLE SERVINGS!
I SPLIT THIS UP INTO 5 CONTAINERS
SO EVERYDAY I WILL HAVE 2 SERVINGS OF VEGGIES IN MY LUNCH.
THANKS FOR READING
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