SPAGHETTI SQUASH PASTA RECIPE

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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