Spaghetti Squash With Vegetables:
An Allergen Free Spaghetti Alternative
Spaghetti squash with vegetables is a good-for-you version of a typical family treat. Substitute this squash for the real spaghetti and most of the family will never figure out the change it looks so real and tastes good too!
Ingredients8 servings = 2/3 cup/serving = 55 calories each serving - 1 medium spaghetti squash
- Non-stick cooking spray
- 1 can (28 oz) whole tomatoes in juice, drained and diced-save the tomato juice for another meal
- 1 large onion, chopped
- 1 T. Italian seasoning blend
- 2 cups asst fresh vegetables, cooked till crisp tender
- Grated parmesan cheese, optional
Preheat oven to 350 degrees.
Split the squash in half and scoop out the seeds. Place cut side down on a baking sheet coated with non-stick spray. Bake for 35-45 minutes until squash will scoop out with a fork. Place in a colander and drain.
Meanwhile,mix the tomatoes, onions and seasonings in a pan and bring to a boil. Boil one minute, reduce heat and simmer for 25 minutes. Add your cooked asst. 2 cups of mixed vegetables (green beans, carrots, cauliflower, broccoli etc.)and cook until heated through. Serve the vegetable mixture on top of the spaghetti squash. Sprinkle lightly with Parmesan cheese if desired.
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This site is not intended to replace the advice and supervision of your professional medical treatment plan. Although all of the information is true and accurate to the best of our knowledge, we still recommend you carefully check all food labels before consuming any food product. We can not assume any legal responsibility for any illness obtained while following the advice contained on this site.
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