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Spaghetti Squash with Vegetable Medley

What you need: 

1 spaghetti squash, halved lengthwise and deseeded
1 medium white onion, chopped or diced
3 cloves garlic, minced or crushed
1 red bell pepper, chopped or sliced
1/2 to 1 (15 ounce) can garbanzo beans
2 tomatoes, diced
2 cups fresh spinach
1/4 cup pine nuts
1 1/2 cups pasta sauce
1 tablespoon oregano
1 tablespoon basil
1 tablespoon parsley
pinch garlic powder
pinch onion salt
pinch celery salt, optional
nutritional yeast, to taste, optional

What you do: 

1. Preheat oven to 350˚ F. Using a fork or something similar, pierce the skin of the squash all over. In a glass baking dish, bake halves facedown in 1/4 to 1/2" water for 1 hour, more or less depending on the squash and your oven.
2. Saute onions, garlic, and pepper in some water until half-cooked (still crispy). Add garbanzo beans and tomatoes.
3. Saute for another 2 minutes on medium. Lastly, add spinach, pine nuts, pasta sauce, and seasonings; cook for a few more minutes.
4. . When the squash is cooked, use a fork to scrape the insides of the squash lengthwise to get the stringy flesh out. This can be used just like spaghetti.
5. Serve on a plate with vegetable medley on top. Sprinkle some nutritional yeast flakes on top, if desired.
You will probably have leftover squash. I have heard that you can freeze it.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
3-4

SO HOW'D IT GO?

This is one of my favorite meals! I'm so excited that spaghetti squash is coming back in season soon so that I can make this all the time! :) Thank you for the recipe.

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Really great with the cashew alfredo sauce on this site!

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This was delicious! I made it just like the recipe the only difference was I toasted the pine nuts and added a thai pepper. This was easy to make light and really flavorful. Thanks

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Pretty good! I would make this again...this is the kind of recipe where you could probably throw in any veggies or beans and it would be good.  It took me forever to figure out how to cut the squash, since it was my first time cooking a spaghetti squash, but I got it open with some physical effort!  When I first started eating it, it was a bit bland, but I added some veggie parm that I had found a recipe for on here and it was the perfect addition.  The parm recipe is on the 'Basic Pesto' recipe in the comments section.  I also used an eggplant marinara sauce and I think it worked really well with the recipe.

Thanks for introducing me to the wonderful world of spaghetti squash!

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Spaghetti squash is awesome in the microwave, if you're OK with nuking your food.

Puncture the skin really well (my last one blew up halfway through!) and toss it in, seeds and all, for about 7 minutes per pound.  It cooks up quickly and tastes really good.

When it's done, carefully cut off the ends, then cut it lengthwise, scoops out the seeds and use a fork to pull out the strands.

Delicious!

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