Every year, my family gathers for Thanksgiving dinner. We all contribute some side or main and mine is always the squash because it started as being the eaisiest to make (which is why I elected to bring it- was too busy with young babies to contribute much more). But, because of popular demand, my recipe has evolved over the years from what used to be my simple – squash, tomato sauce and butter spray. (The butter spray is the worst thing you can add – throw it away if you still have in fridge! Loaded with chemicals!) to one of the first dishes to go! No leftovers!
Now I love to be creative with toppings but I still enjoy as a casserole base.
Ingredients:
- Red, orange, yellow peppers
- Broccoli florets
- Chopped onions
- Mushrooms
- Large Tomatoes sliced
- Spaghetti squash
- Sea salt, black pepper
- Organic all natural low sodium low sugar tomato sauce
Preparation:
- Cut spaghetti squash in half and microwave for 20 minutes. (careful – squash gets really watery and messy so use a glass bowl)
- Remove seeds from inside cooked spaghetti squash (careful to let it cool first)
- Scoop out the spaghetti like flesh of the squash and place in tin pan.
- Mix in all vegetables (except tomatoes ) from above including tomato sauce..
- Layer sliced tomatoes on top
- Bake on 400 degrees for 30-40 minutes. If you are feeling rushed, prepare the vegetable in a skillet as stir fry with olive oil first before adding to squash and bake for 15 minutes
This is one of the cleanest, free foods you can eat. It’s vegan, gluten and diary free and it is considered “0” points on weight watchers.
Spaghetti squash is high in beta carotene, omega 3’s, folate, as well as vitamins B, C and A
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