Page 167 - 28_Days_of_Clean_Eating.sanet.cd

Garden Vegetable Pasta

Vegetarian
Sauce with Parmesan
Gluten-Free
Spaghetti Squash

If you are new to spaghetti squash, you are going to love it. After the
squash is cooked, the flesh resembles long spaghetti-like strands.
It’s a healthy and tasty substitute for pasta and adds extra fiber
to your diet.

Time-Saving Tip: This recipe calls for making homemade mari-
nara sauce, but in a pinch you can buy prepared marinara sauce to
lessen the prep time. Look for organic sauce with no added sugar
or sodium.

1 spaghetti squash 1 onion, chopped
3 tablespoons avocado oil 8 ounces sliced
½ teaspoon salt fresh mushrooms
½ teaspoon freshly ground 2 cups Homemade Marinara
black pepper Sauce (page 294)
2 zucchini, sliced 1 cup freshly grated
2 carrots, peeled and chopped Parmesan cheese

1. Preheat the oven to 450°F. Line a rimmed baking sheet with
aluminum foil.
2. Cut the spaghetti squash in half, and scrape out the seeds.
Drizzle the inside with 2 tablespoons of oil, and sprinkle with
the salt and pepper.
3. Place the spaghetti squash flesh-side down on prepared
baking sheet.
4. Bake for 30 to 40 minutes or until tender.
5. Meanwhile, in a large saucepan over medium-high heat, add
the zucchini, carrots, onion, and mushrooms. Cook, stirring fre-
quently, for 15 minutes, or until the vegetables are tender.

166 28 Days of Clean Eating