Colorful Spaghetti Squash

Prep Time: 30 minutes

Servings: 4

Ingredients:

• 1 large spaghetti squash
• 1 carrot, shredded
• 2 bell peppers (one green and one yellow), diced into small pieces
• 1 cup canned mushrooms
• 1 cup canned sweet corn
• 1 jar marinara sauce
• Parmesan cheese

 

Directions:

1. Empty the jar of marinara sauce into a medium saucepan. Stir in the carrots, bell peppers, mushrooms, corn and broccoli florets.
2. Place saucepan over medium low heat and cover. Let sit while you cook the spaghetti squash.
3. Cut spaghetti squash in half and scoop out the inner seeds.
4. Fill a large, glass casserole dish with 2 cups of water. Place the spaghetti squash face down in the water and cover the entire dish with plastic wrap.
5. Microwave for 8 minutes.
6. Carefully remove from microwave and remove plastic wrap.
7. Using oven mitts, remove the squash from the casserole dish and set aside to cool for 5 minutes. Stir the sauce while you wait.
8. Once cool, scrape out the insides of the squash into a large strainer-it should be stringy like spaghetti.
9. Drain any extra water from the spaghetti squash, then transfer to a large bowl.
10. Pour the marinara sauce veggie mixture over the spaghetti squash and sprinkle with Parmesan cheese.

 

Nutrition Information:

• Calories: 238.9 kcal
• Protein: 9.8 g
• Carbohydrates: 39.6 g
• Fat: 6.6 g
• Fiber: 8.2 g