Mixed Vegetable Spaghetti Squash Marinara
This vegetable-packed dish is delicious and filling, and a great way to substitute pasta or other grains with spaghetti squash.
Heat olive oil in a large saucepan over medium heat. Add the chopped onion and sauté, stirring frequently, until translucent, about 10 minutes. Add the garlic and sauté another two minutes.
Add the remaining ingredients except for the basil and bring to a gentle boil. Reduce the heat, cover, and simmer for 20 minutes. Stir in the chopped basil and remove sauce from heat. Set aside until ready to use.
Add the olive oil to a medium-sized sauté pan and heat to medium-high. Add the onion and sauté, stirring occasionally, until translucent, about 5 minutes.
Add the mushrooms, broccoli, and garlic. Continue cooking, stirring occasionally, until mushrooms and broccoli have softened, about 10 to 15 minutes.
Add baby spinach, cover, cook until wilted, 2 minutes.
Once spaghetti squash has finished roasting, use a fork to scrape out the "noodles." Serve spaghetti squash with desired amount of sautéed vegetables, marinara sauce, and fresh grated parmesan cheese on top (or skip the parm to make this vegan and paleo).
- Amount Per Serving
- Calories 329
- Calories from Fat
- % Daily Value *
- Total Fat 18.6g29%
- Saturated Fat 2.7g14%
- Trans Fat g
- Cholesterol mg
- Sodium 661mg28%
- Potassium 801mg23%
- Total Carbohydrate 37.4g13%
- Dietary Fiber 10.3g42%
- Sugars 16.5g
- Protein 9.6g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Average cost of recipe per serving: $4.45
Note: The costs are an estimated calculation and are subject to variation depending on the time of year and your location.