This is the perfect recipe for the “squash skeptic.” When you cook this squash and scrape out the inside, it looks just like spaghetti and tastes great, too! Add your favorite vegetables and you’ll have a delicious dish that’s packed with vitamin A and is a great source of calcium and potassium.
- 1 medium spaghetti squash
- 2 tablespoons canola oil
- 1 clove garlic finely chopped
- 2 tablespoons fresh chopped basil
- 1 cup sliced crimini mushrooms
- 1 red bell pepper cored and chopped
- 1 ½ cups coarsely chopped broccoli
- 1 cup shelled cooked edamame (sweet green soybeans)
- 2 medium carrots peeled and chopped
- ½ cup vegetable broth
- ½ pound fresh spinach thoroughly washed
- ¾ cup organic shredded parmesan cheese
- Salt and pepper to taste
Pre-heat oven to 350 degrees.
Cut spaghetti squash in half lengthwise and remove all seeds. Place squash in a shallow baking dish with a small layer of water on the bottom of the dish (inside of the squash facing down).
Bake for 45-50 minutes or until the squash is tender. Set squash aside.
In a large skillet, heat canola oil over medium heat. Add garlic and basil and sauté for 1-2 minutes. Add mushrooms, cover skillet and cook until tender (2-3 minutes). Add bell pepper, broccoli, edamame, carrots and vegetable broth and continue to sauté for 5-7 minutes, or until broccoli is just starting to get tender (do not overcook). Reduce heat to low and add spinach.
Use a fork to scrape out the contents of the squash and add directly to the skillet with the rest of the ingredients. Squash should be the consistency of spaghetti.
Transfer all ingredients from the skillet to a large bowl.
Add parmesan cheese (optional), salt and ground pepper, toss and serve.