The great thing about spaghetti squash, other than it being a healthy replacement for pasta, is that it's practically fool-proof! You cut it (or not), put it in the oven and leave it to do its thing. Pair with a side of leafy greens, cucumber salad or some whole grain bread, and you've got a delicious meal at the ready.
Plus, because the strands become so voluminous, you easily have another meal with the other half, which you can dress up any other way, making this a perfect one-person meal!
Spaghetti Squash with Cheesy Marinara, Roasted Vegetables & Almonds
Ingredients:
- Spaghetti squash
- Grapeseed oil
- Spices of choice, to taste
- I used salt, pepper & Kirkland Organic No-Salt Seasoning
- Marinara sauce
- Again, I use Kirkland marinara - <3 because it has no sugar or sweetener filler
- Roasted/sauteed vegetables of choice
- I had some leftover onions, mushrooms and eggplant
- Slice of cheese of choice
- Handful of almonds (~12)
Directions
- Roast spaghetti squash for 30-40 min according to instructions here. Feel free to cut back on amount of oil - I use a small spoonful of grapeseed oil in each half and rub it around.
- If you have space and time, peel & chop vegetables of choice to roast alongside the squash.
- After roasting time, take out and carefully flip over, using a utensil or oven-mitted hand.
- If saving other half, take out and put to side to cool, then store.
- Fill with roasted vegetables, top with marinara sauce and cheese. Sprinkle almonds on top.
- Roast again for 10-15 minutes, until cheese bubbles.
- Carefully take out and enjoy, in the squash or out on a plate! I like adding some extra fresh ground black pepper and drizzling some extra virgin olive oil on top.
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| Feel good indulging in some healthy deliciousness! |
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