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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Just like spaghetti but without the pasta. A great way to round out a fall meal with healthy vegetables. Ingredients:
1 spaghetti squash |
2 onions, sliced |
3 small tomatoes, sliced |
2 tbsp raw garlic |
2 cups sliced mushrooms |
1/4 cup tomato paste |
Directions:
1. Puncture spaghetti squash in several places with a fork.
2. Bake at 350 F for about 45 minutes.
3. Cut squash in half lengthwise.
4. Scoop out seeds and discard; drag forks along the length of the squash to pull flesh away as spaghetti .
5. In a saucepan, combine spaghetti , onions, mushrooms and garlic with 2 cups of water.
6. Cook covered until all are tender, about 30 minutes.
7. Add tomatoes and tomato paste and stir over low heat for a few minutes to heat through.
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