Vegetable Spaghetti With Squash Noodles |
|
 |
Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
|
A lower carbohydrate and lower calorie spaghetti than traditional noodles. Plus it tastes great! Ingredients:
1 tablespoon sunflower oil |
1 small onion, chopped |
8 ounces button mushrooms, chopped |
1 large zucchini, chopped |
4 garlic cloves, minced |
1/2 teaspoon italian seasoning (or more to taste) |
1/4 teaspoon black pepper |
1 (26 ounce) jar spaghetti sauce |
1 (7 1/2 ounce) jar marinated artichoke hearts, chopped |
4 tablespoons fresh parsley, chopped |
1 spaghetti squash |
4 ounces parmesan cheese, grated |
Directions:
1. Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.
2. Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.
3. Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes.
4. Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily.
5. Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands.
6. Place the sauce over the squash strands and top with freshly grated Parmesan cheese.
|
|