Meatless - Veggie Spaghetti

Submitted by Poohrona

"A healthy yet tasty way to eat spaghetti without the pasta , meat or bad carbs. This is my personal favorite that I eat when the rest of the family is eating it their way. I do not agree with the sodium levels that this site has calculated. Total sodium is to be divided by the serving numbers."

 

• Ready In: 1hr 45mins
• Ingredients: 21
• Yields: 1 cup
• Serves: 4

ingredients

• 1 spaghetti squash
• 2 tablespoons extra virgin olive oil
• 1⁄2 cup celery, chopped
• 1⁄2 cup onion, chopped
• 1⁄4 cup bell pepper, chopped
• 1 cup zucchini, raw and chopped
• 1⁄4 cup carrot, raw and chopped
• 1⁄4 cup mushroom, chopped
• 1⁄4 cup black olives, chopped
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 cup water
• 1 teaspoon garlic powder
• 1 teaspoon sea salt (more can be added to taste but will not be low sodium)
• 1 teaspoon basil, dried
• 8 -9 leaves fresh basil, chopped fine
• 1 teaspoon fresh thyme
• 1 teaspoon dried oregano
• 1⁄4 teaspoon celery seed
• 1⁄4 teaspoon black pepper
• parmesan cheese (to garnish)

directions

1. In frying pan heat olive oil and add onion, celery and bell pepper and saute until they start to soften.
2. In large pot combine tomatoes, sauce, carrots, zucchini, mushrooms and olives, seasoning and herbs and then add sauted veggies to it.
3. Bring to a boil, reduce to low and simmer until veggies are done. (i like my veggies with a little crunch left in them. Here you can cook to desired tenderness).
4. In a pot, bring salted water to boil. Enough to cover spaghetti squash.
5. Cut squash in half and scoop out seeds then drop carefully into boiling water.
6. Boil approximately 20-25 minutes until inside meat is tender.
7. Remove squash and with a fork, scrape sides of squash removing the pasta like strands into a bowl.
8. Pour sauce over squash and garnish with Parmesan cheese.

Reviews

[sdmahan]

Although I did not follow this recipe exaclty, it is just fantastic! My husband is diabetic, and also generally doesn't like vegetables, but he LOVED this dish! Our 2 year old daughter loved it, too! We are not vegetarians, but have both decided to start incorporating more vegetarian meals into the weekly rotation. It was super easy, and one spaghetti squash gave plenty of leftover "noodles" for our lunches the next day. I made way more sauce than necessary, as I just kept adding random veggies I had in the refrigerator/freezer. I think the sauce ended up having tomato, zucchini, portabella mushrooms, cauliflower, corn, onions, lima beans, carrots, and green pepper. A great meal to cook once and eat twice (or more!), since the only thing I'll have to do for the second round is thaw some frozen sauce and cook another squash! Thanks for posting this recipe!