I roasted a spaghetti squash to get a healthier, gluten free version of pasta. For the sauce, I used garbanzo beans to add in some plant based protein, but you can use any beans of choice or even add some of your favorite protein. Vegetables don't need to be bland! This dish was full of so much flavor.
Find the YouTube video here.
1 Tablespoon olive oil
1/2 red bell pepper, diced
1/2 yellow onion, diced
1 teaspoon minced garlic
2 cups chopped spinach
1 can diced tomatoes
1 can garbanzo beans
1 roasted spaghetti squash
Start by roasting the spaghetti squash. There are a few ways to roast spaghetti squash, but here is my go-to:
Preheat oven to 400 degrees.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of the squash with olive oil.
Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 40 minutes or until lightly browned.
While the squash is roasting, prepare the veggies and sauce:
In a large pan over medium-high heat, heat the oil. Add the bell pepper, onion, and garlic and sauté for 3 minutes or until the onion is tender.
Add the spinach, tomatoes, garbanzo beans along with as much Tuscan Evening to really to give that herby pop. Reduce the heat to low and simmer for 5 minutes.
While the veggies are cooking, scrape the inside of the roasted squash until it resembles spaghetti strands.
Pour the pepper and tomato sauce over the spaghetti squash. Enjoy!