A coworker brought spaghetti squash in her lunch today which reminded me that all the things in our fridge would make a great sauce. Since Laura likes spaghetti squash way more than pasta, her lunch inspired our supper tonight.
Spaghetti Squash with Veggie Marinara
Spaghetti Squash
Very easy to cook. Cut it in half, scrape out the seeds and pulp, and roast flesh-side down in 2 cups water in a roast pan for half hour at 350.
Cooked spaghetti squash
Veggie Marinara
Ingredients1 tbsp peanut oil
1 onion
3 mini bell peppers
9 mushrooms
4 cloves garlic
3 tbsp balsamic vinegar
3 tbsp brown sugar
2 cups marinara sauce
4 cubes basil/olive oil
1/2 cup water
1/2 cup veggie ground
1/4 cup parmesan
3 green onion stalks
Directions
Wash and chop all your vegetables.
Veggies for the marinara sauce
Veggies sautéing with basil
I left that to simmer and in a separate pan I added the vinegar, sugar and marinara, then when they began to simmer, I added the parmesan. The contents of this second pan were added to the first, and stirred to combine. Then I divided the sauce by pouring about 1/3 back into the second pan and added 1/2 cup water and 1/2 cup veggie ground. The reason for the divide is because I wanted mine with veggie ground - for the protein - and Laura wanted hers without. I added the green onions at the very end. They wilted in nicely.
Veggie ground half
Garlic Bread
We had leftover garlic/basil spread and half a loaf of Italian bread, as well as 2 kinds of cheese, so garlic bread was a no-brainer.
Garlic spread, bread, veggie ground,
parmesan & mozza
Garlic bread before broiling
Ta-Da!
Finally, we have a meal. But...that was hard. Well, not really hard, but more effort than I usually put in.
Spaghetti squash with veggie marinara & garlic bread
Reviews/Comments
Me: 8 1/2 I enjoyed it.Laura: It was good. 8 overall. Would have been a 7 but the garlic bread bumped it up.
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