Spaghetti squash is also known as vegetable spaghetti. The fruit ranges from yellow to orange in color. It originated in North and Central America. It contains flaccid, potassium, vitamin A, and beta carotene. Since it is low in calories, all in all, it is a great fruit.
Serves 4
5 cups = 4 pounds of spaghetti squash (1,8 kg), cooked*
1 cup (2oo g) organic crushed tomatoes
¼ cup (50 g) grated Parmesan cheese (or a dairy-free cheese)
¼ cup (50 g) chopped basil
½ tsp. (100 g) Italian seasoning
2 cups (400 g) chopped portobello mushrooms
1 cup (200 g) chopped organic zucchini
1 chopped organic bell pepper
1 clove of garlic, chopped
⅔ cups (150 g) frozen organic green peas
¼ cup (60 ml) organic plain yogurt (or dairy-free goat yogurt)
A. *Cooking the squash:
1. Cut the squash in half.
2. Remove the seeds.
3. Drizzle with olive oil.
4. Optional: season with black pepper to taste.
5. Slice or cut into cubes.
6. Roast for 45-60 minutes.
B.
1. In a bowl, combine tomatoes, cheese, basil, and Italian seasoning. Mix well.
2. Sauté the zucchini, bell pepper, and mushrooms over medium-high, about 5 minutes.
3. Add the garlic for 2 minutes.
4. Turn the heat down to low and add the peas and crushed tomatoes. Cook and stir until hot, about 3 minutes.
5. Remove from the heat and add the yogurt.
6. Mix it in a bowl of warm spaghetti squash before serving.
