VegMedLife

Less upsetti, more spaghetti

As a vegetable, squash is low in calories but high in nutrients including vitamins A and C, as well as antioxidants. Spaghetti squash is easy to make and has a fun, stringy texture that makes for enjoyable dishes. This simple recipe requires little hands-on prep time and makes plenty of leftovers.

Ingredients:

• Spaghetti squash – 1 medium, using 2 cups per serving
• Marinara/tomato sauce – 1/2 cup
• Cannellini beans – 1/2 cup
• Extra-virgin olive oil – 2 tablespoons
• Thyme, oregano, Italian seasonings – as desired
• Salt and pepper – to taste

Recipe:

1. Heat oven to 400 F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Score the spaghetti squash with a fork.
2. Add 1 tablespoon of extra-virgin olive oil to each half. Spread the olive oil around with a fork to coat the top. Add any desired salt and pepper.
3. Roast the spaghetti squash for 35-45 minutes, until soft. If a softer consistency is desired, you may roast for longer, up to 1 hour.
4. After roasting and the spaghetti squash is cooling, combine and heat up the marinara sauce and cannellini beans. Microwaving for 30 sec – 1 min is usually sufficient.
5. Add the desired amount of spaghetti squash to a bowl and add the marinara sauce, beans, and seasonings. 2 cups of spaghetti squash is usually sufficient.
6. Serve and enjoy!