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1 spaghetti squash, halved lengthwise and seeded
2 tablespoons extra virgin olive oil
1 sweet onion, chopped
1 cup chopped carrots
2 zucchini, quartered and chopped
4 garlic cloves, minced
3 cups marinara sauce
grated Parmesan cheese to taste
red-pepper flakes, if desired
Cut the spaghetti squash in half lengthwise. Remove the seeds and pulp with a large spoon. Place the squash cut side down on a baking sheet. Add enough water to barely cover the bottom of the pan. Bake for 45 minutes or until fork-tender.
While the squash is cooking prepare the other vegetables. I used carrots, onion, zuchinni and garlic. This medley would be great with bell peppers, yellow peppers, broccoli or anything you have on hand.
Add 2 tablespoons olive oil to a large saute pan over medium-low heat. Add the chopped onion and saute until almost translucent. Add the carrots and continue to cook another 5 minutes. Add the chopped zucchini and cook until slighly tender, about 5 minutes. Add the minced garlic and cook until fragrent about 2 minutes.
Stir in 3 cups of marinara sauce such as Prego or homemade is good too! Continue cooking for another 20-30 minutes or until vegetables are tender.
Remove the spaghetti squash from the oven and allow it to cool slightly. Scoop out the flesh with a fork and transfer it to a large bowl. Add the vegetable mixture and toss. Serve topped with Parmesan cheese and re-pepper flakes if desired.
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