|Title:||Spaghetti Squash Primavera|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 medium spaghetti squash
1 1/2 carrots- diagonally sliced
1/2 c diagonally sliced celery
3 cloves garlic- minced
1 1/2 c shredded cabbage
1 small zucchini- chopped into small pieces
1 1/2 c cooked pinto beans- or 1 can (15 oz.) low-sodium or no-salt-added pinto beans- drained
1 1/2 c chopped tomatoes- fresh or packaged in BPA-free cartons
1/3 c low-sodium or no-salt-added vegetable broth
1 t dried thyme
2 T chopped fresh parsley
1 c low-sodium or no-salt-added pasta sauce
|Directions:||Preheat the oven to 350F. Slice spaghetti squash in half lengthwise and remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes or until tender.
Meanwhile, cook carrots and celery in 2 T water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients, except for pasta sauce and "Parmesan". Cover and simmer for 10 minutes or until carrots are tender. When squash is done, remove from the oven and, using a fork, scrap spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.
Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed-out squash bowls. Sprinkle with nutritarian "Parmesan".