Tuesday, February 2, 2010

easy, healthy, AND tasty

Can't beat that!

We tried a new recipe last night.  Spaghetti Squash with Sautéed Veggies.  I know, it sounds a bit too healthy to actually be good.  But it was good so I thought I'd share...

1 spaghetti squash, halved lengthwise and seeded
2 tablespoons olive oil
1 onion, chopped
1 clove garlic, minced
1 red bell pepper, chopped (orange would work too)
1 can Italian style diced tomatoes, undrained
spices - salt & pepper, basil, oregano, red pepper flakes, etc. (whatever you feel like pulling out)

1. Preheat oven to 350 degrees.

2. Cut spaghetti squash in half lengthwise and scoop out the seeds with a spoon.  (It reminded me of cleaning out a pumpkin).  Place spaghetti squash cut sides down on the baking sheet, and bake 45 minutes, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Sauté onion and garlic in oil until tender. Add bell pepper and sauté for 2 to 3 minutes. Stir in the can of Italian style tomatoes, and cook until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. (It comes out kind of resembling spaghetti, hence the name).  Lightly spice up the squash.  I used salt and pepper, basil, oregano, and red pepper flakes. Toss with the sautéed vegetables.  Serve warm.
I served it with yummy, toasted cheesy bread.  And it makes good leftovers.  Bon Appétit! (picture from allrecipes.com)


sinika said...

I love spaghetti squash!

brittani c. said...

YUM!! Thanks for sharing. I need some new healthy warm recipes.

Emilee said...

I love any recipe that uses a can of Italian tomatoes. They are my favorites. And spaghetti squash is always yummy and healthy-feeling.

JoJo said...

I fed spaghetti squash to you kids while you were growing up and you never realized how healthy it was