Since I’ve started school again, I’ve been trying to get into meal planning and meal prepping. This was to help me make better choices during the week since I have such a crazy schedule. Do you know I have classes from 9:30-7:40 on Tuesdays?!? Okay, I have a few breaks in between…but still, it’s not enough time for me to go home or anything. I try not to get to crazy with the meal planning though. I usual have an idea of what I want to eat that week but until I browse the grocery store and farmers market nothing is set in stone. Take last week for instance, I had no intention of making spaghetti squash but I went to the Farmers Market and they had the most beautiful squashes—I just couldn’t resist!
Whether you are looking to lose weight, maintain your weight or enjoy a hearty meal, this dish is for you! Spaghetti Squash topped with Marinara Sauce and Sautéed Broccoli, Mushroom and Onions.
Spaghetti squash is becoming the new spaghetti and I can see why! It’s super filling but low in calorie. This is in part due to its high water content, all it’s nutrients and the fiber. But, what I love the most about spaghetti squash is that it is versatile and doesn’t require much effort. Win-Win! You could simply bake it and eat it on it own, with pasta sauce, with your favorite vegetables or a combination of the two. The possibilities are endless!
- Spaghetti squash*
- 1 1/2 cup of broccoli, chopped
- 1 cup mushroom, chopped
- 1/2 cup onion, diced
- olive oil
- salt and pepper to taste
- cheese for garnishing (optional)
For the Sauce
- 1 cup marinara sauce
- 2 cloves of roasted garlic, mashed
- 1-2 sprigs of fresh parsley, chopped
- Start by pre-heating your oven to 450 degree.
- Now, this is the tricky part and you definitely want to use a sharp knife for this. Cut the squash in half and scoop out the seeds. Brush the insides with olive oil and bake for 45 minutes or until tender.
- Remove from the oven and let it cool.
- In the meantime, in an oiled pan, sautée your broccoli, mushroom and onions. I like it when my vegetables still have a bit to them so I only cook them for 3-5minutes.
- In another pan, heat the marinara sauce with the roasted garlic and parsley.
- When the squash is cool enough to handle, use or fork or a spoon to scrape the spaghetti strands from the squash.
- Layer the vegetables and sauce directly on the spaghetti squash like I have above or combine the spaghetti squash, marina sauce and the cooked vegetables in one pan, give it a toss and plate.
* I bought a 3 pound squash and only used half for this specific recipe. I am actually using the other half on Wesnesday’s “No Waste Wednesday” post so be sure to come back 🙂
Halving a squash can be a workout… What are some tips or tricks you found to be helpful?