- 1 small spaghetti squash (you’ll need 2 cups cooked)
- 1 tsp olive oil
- 1 tbsp minced shallots
- 1 clove garlic, crushed
- 1/4 cup red onion, diced
- 1/4 cup celery, diced
- 1/4 cup carrots, diced
- 1 cup broccoli florets
- 1/2 cup diced zucchini
- 2 cups homemade marinara sauce
- 1/2 tbsp grated Pecorino Romano (optional)
- 3 oz fresh mozzarella (optional)
- Preheat oven to 400ºF.
- Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper; bake about 1 hour, or longer if needed on a baking sheet, cut side down.
- If you prefer the microwave, stab the squash with a knife all around and place on a microwave safe dish. Microwave 7-9 minutes or the skin gives when cut with a knife.
- Once cooked, use a fork to scrape the strands out into a bowl.
- In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery and carrots and cook 5 minutes, stirring.
- Add the broccoli and zucchini and season with salt and pepper to taste.
- Add the marinara sauce, increase heat to medium and simmer until the vegetables are tender crisp, about 3 to 4 minutes.
- Add 2 cups of the spaghetti squash, Pecorino Romano and stir, adjust the salt and pepper to taste and cook 1 minute.
- Divide the vegetables in two small casserole dishes, or you can use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.
Yield: 2 servings, Serving Size: 1 3/4 cups
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 8
- Calories: 340 calories
- Total Fat: 14g
- Saturated Fat: g
- Cholesterol: 34.5mg
- Sodium: 356mg
- Carbohydrates: 38g
- Fiber: 8g
- Sugar: 6g
- Protein: 14g