i make this meal a lot.
it’s basically just a bunch of vegetables. have you ever had spaghetti squash?! it’s amazing. i want to make some kind of soup with it soon… ideas are welcomed!
i moved recently, as i think i mentioned… and i’m still getting used to my new kitchen. i will admit i very much miss the kitchen i used to live in – i just loved how big and open it was and with LOADS of counter space… but i’m grateful for my new home and once we get the garden going, i will be extra joyous! and yes, i will be blogging all about that adventure!
here’s today’s simple meatless monday recipe. takes a bit longer to make than most of the dishes i feature on this blog, but this is well-worth the wait! so good for you, packed with nutrients and vitamins and yanno, it obviously tastes amazing or why would i bother?! 🙂
{serves 3-4}
– 1 large spaghetti squash
– 2 small carrots, chopped
– 1 small parsnip, chopped
– 1/2 eggplant, peeled and chopped
– 2 small zucchini, chopped
– 1/2 cup grape tomatoes
– 1/2 cup mushrooms {i chose shitake}
– 1-12 oz. jar tomatoes or tomato sauce
– 1 cup fresh spinach leaves
– diced onion and garlic {optional}
i mean, really it’s all optional. make whatever kind of primavera you want… i’m here to inspire you in the kitchen, not be rigid with measurements or ingredient lists… do what ya feel!
begin by heating oven to 450. carefully cut the squash in half length-ways…
scrape out the seeds inside…
place on a baking sheet flesh-side down… pop in the oven for a good 30-40 minutes while we prepare our sauce…
chop onions of choice and a clove or two of garlic… toss into a pan on medium heat with 2-3 tablespoons of EVOO… saute until brown…
then start adding in your veggies – begin with the denser or “tougher” veggies – i started with the carrots and parsnips, then added in my fresh tomatoes in order for their juices burst in the sauce…
then toss in your mushrooms, eggplant and zucchini…
add a little water as necessary to deglaze the pan… stir gently and often…
mix in your canned tomatoes or sauce… stir and simmer on low to medium heat…we want most all the veggies to be tender… add water to cut the thickness of the sauce as you see fit…
cover for a few minutes and let sauce come together… add S&P to taste…
at the last minute, throw in some fresh spinach…
you’ll know your spaghetti squash is done when you can stick a fork through the exterior of the skin easily…
carefully flip over and let cool – seriously SO HOT! then, using a fork… “scrape” out the “noodles” of the squash…
add it to a bowl of fresh spinach leaves…
then pour on your sauce, top with fresh-grated parmesan {if you wanna}… and chow down!
food & foto 
I love spaghetti squash!! I haven’t had it in a while… Gonna have to pick one up next week!
-JulieC
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thanks for stopping by and for commenting! you grew on me in 6 seconds 😉 looking forward to sharing recipes!
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Haha, thanks a lot!! Love your blog as well 🙂
-JulieC
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this looks awesome Audrey! I love it
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thanks anthony, have you ever tried spaghetti squash?!?!
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looks delicious, but haven’t heart of spaghetti squash yet (I am in Namibia, neighbor country of South Africa) must look around for it…
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hi claudia, thanks for stopping by and commenting! i really hope you can find some spaghetti squash in Namibia! if you do try it, let me know what you think.
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That looks amazing! I’ve been a vegetarian for 35+ years and have never tried spaghetti squash!! I’m making it now. Thanks!! 🙂
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oh wow, really?!?! my goodness you’re gonna love it!! let me know what you think and how you prepared it! thanks for stopping by! 🙂
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