- 1 small spaghetti squash (you’ll need 2 cups cooked)
- 1 tsp olive oil
- 1 tbsp minced shallots
- 1 clove garlic, crushed
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1 cup broccoli florets
- 1/2 cup diced zucchini
- 2 cups homemade marinara sauce
- 1/2 tbsp grated Pecorino Romano (optional)
- 3 oz fresh mozzarella (optional)
Preheat oven to 400ºF. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down. If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish.
Microwave 7-9 minutes or the skin gives when cut with a knife.
Once cooked, use a fork to scrape the strands out into a bowl.
In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring. Add the broccoli and zucchini and season with salt and pepper to taste.
Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes. Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.
Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.
Servings: 2 • Size: 1 3/4 cups • Points +: 8 pts • Smart Points: 5
Calories: 340 • Fat: 14 g • Carb: 38 g • Fiber: 8 g • Protein: 14 g • Sugar: 6 g
Sodium: 356 mg (without salt) • Cholest: 34.6 mg