Spaghetti Squash with Veggies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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flavorful and hearty vegetable dish. Large portion size. Ingredients:
2 lb. spaghetti squash, cooked by your favorite method and separated into strands |
1/2 cup shitake mushrooms, reconstituted |
2 1/2 tbsp shallots, sliced |
1/2 lb broccoli florets |
1 red bell pepper, sliced |
15 oz crushed tomatoes |
4 cloves garlic, minced |
1 tbsp basil, roughly torn |
2 tbsp oregano, chopped |
1 c grated mozzarella cheese |
1 tbsp extra virgin olive oil |
Directions:
1. Preheat oven to 375 F.
2. Heat olive oil in a skillet and add the scallions, brocolli, mushrooms, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a 9 square baking dish. Top with half the cheese, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving.
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