Spaghetti Squash Noodles

asian european greek italian korean mediterranean middle eastern region main savory hard medium

Prep

28 min

Cook

93 min

Total

121 min

Ingredients (11)

1 (3 pound) spaghetti squash, halved lengthwise and seeded g

2 tablespoons olive oil g

2 medium green bell peppers, chopped g

1 medium onion, sliced g

1 medium zucchini, chopped g

1 medium carrot, or more to taste, diced g

1 clove garlic, minced g

1 ½ cups water g

1 tablespoon dried parsley flakes g

salt and ground black pepper to taste g

1 (28 ounce) jar spaghetti sauce g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat the oven to 350 degrees F (175 degrees C).

Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.

Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.

While squash is baking, heat olive oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; sauté until vegetables begin to soften, about 5 minutes. (The zucchini will add water to the pan; that's okay, it will cook out.) Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from heat.

At the same time, heat spaghetti sauce in a small saucepan over medium heat until warm.

Remove squash from the oven and let cool slightly. Use a fork to remove the strands of flesh; place in a large bowl.

Add sautéed vegetables to spaghetti squash in the bowl and toss to combine. Mix in warm spaghetti sauce until evenly coated.