Better Than Spaghetti Squash Bake |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Created spontaneously to handle a carby pasta bake craving but this turned out to be amazingly delicious! A unique, tasty side or main dish that's healthy and low carb, too. Ingredients:
1 lb spaghetti squash |
1 lb asparagus |
1 pint white mushroom |
1/2 red bell pepper |
2 garlic cloves |
13 1/4 ounces traditional spaghetti sauce |
1 teaspoon italian seasoning |
shredded part-skim mozzarella cheese, to preference |
grated reduced-fat parmesan cheese, to preference |
salt and pepper, to taste |
Directions:
1. Prepare spaghetti squash by piercing the skin with a fork and boiling for approximately 25-30 minutes.
2. Split spaghetti squash lengthwise, spoon out the seeds and use a fork to remove the spaghetti strands from the squash.
3. Snap off the ends of the asparagus and cut into 1 pieces.
4. Slice mushrooms, red bell pepper, and garlic thinly.
5. Saute all vegetables and garlic on medium-high heat in non-stick skillet until cooked and tender.
6. Lightly salt and pepper for added flavor.
7. Add spaghetti sauce to skillet and cook for about 5 minutes.
8. Place spaghetti squash strands in the bottom of a casserole dish and pour the sauce saute evenly over it.
9. Crush Italian seasoning lightly in your palm and sprinkle over the casserole.
10. Spread shredded part-skim mozzarella and reduced fat grated parmesan cheese over the top.
11. Bake at 350°F for about 25 minutes.
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