Spaghetti Squash Primavera

I have sort of been obsessed with spaghetti squash lately. I love pasta so I love that this can pretend to be pasta without all the refined carbs!

1 spaghetti squash

1 tsp olive oil

1 clove garlic, chopped

1 eggplant, diced

3 small carrots, sliced

1 head broccoli, chopped

5 oz mushrooms, sliced

salt and pepper to taste

Marinara sauce (recipe below)

8 oz mozzarella cheese, sliced

1. Pierce the spaghetti squash several times with a knife and microwave on a plate for 8 minutes.
2. Remove from microwave, place on cutting board, and cut in half lengthwise.
3. Remove seeds and pulp.
4. If “spaghetti” can be easily separated with a fork, separate and put in a bowl. If not, microwave halfs for 2 more minutes each.
5. In a pan, heat olive oil over medium-low heat.
6. Add garlic, eggplant, carrots, broccoli, and mushrooms and saute for 5 minutes. Salt and pepper to taste
7. Once veggies are soft, add to spaghetti squash.
8. Add marinara sauce to veggies and toss so that all veggies are covered in sauce.
9. Put veggies and marinara in a large baking dish.
10. Top with sliced mozzarella.
11. Cover with tin foil and bake for 10 minutes at 400 degrees.
12. Remove tin foil, and broil for 1-2 minutes, just until cheese begins to brown.

Marinara Sauce

2 Tbs olive oil

½ white onion, chopped

2 cloves garlic, chopped

1 28 oz can crushed tomatoes

½ tsp black pepper

1 ½ tsp salt

½ tsp dried parsley

1 tsp dried oregano

1 bay leaf

1. Heat olive oil in large pot.
2. Add onion, cook for 7 minutes.
3. Add garlic, cook for 1 minute.
4. Stir in tomatoes, pepper, salt, parsley, oregano, and bay leaf.
5. Bring to boil.
6. Reduce heat and simmer for 30 minutes

Enjoy!