Veggie Stuffed Spaghetti Squash

spaghetti squ

I love this healthy low-carb dish! It makes a complete meal if you add ground turkey or grilled chicken to it! The possibilities are endless on the vegetables you can use for this dish..this is a great dish if you have veggies in your fridge that you need to use up!

Yield: 4

1 spaghetti squash
2 zucchini; chopped
3 cups chopped spinach (it seems like a lot; but its not)
1 tomato; chopped
1/2 cup tomato/spaghetti sauce
1 Tbsp olive oil
2 cloves garlic; chopped
1 tsp dried basil
1 tsp salt
1/2 tsp pepper
1/4 cup mozzarella cheese

1. Bake spaghetti squash in a 350 degree F. oven for 1 hour. Once cooked, let cool for 20 minutes and cut in half lengthwise. (Leave oven on)

2. In a medium sized sauce pan, add olive and garlic. Cook for 3 minutes on medium heat add zucchini, tomato, basil, salt and pepper.

3. With a fork, fork out the squash and it will have a “spaghetti” consistency. Add to sauce pan with chopped spinach. Let cook until spinach is wilted. Then add tomato sauce and cook for another 5 minutes.

4. Add spaghetti squash mixture back into the squash (it has a hard shell). Top with mozzarella cheese and bake for 10 minutes.

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