Monday, October 8, 2012
Kitchen Experiment: Spaghetti Meets Meatless Monday
Ok! I'm going to give you my lessons learned so you can make this easy.
I could have thrown all this in the crock pot and cooked it while I was working out. *sigh*
I like to wash my spaghetti squash prior to cooking it. Prick the squash all over with a knife. Please prick the squash so it won't explode in the oven while cooking.
Place it in the oven for an hour on 350 degrees. I normally set the timer on the oven and leave out and it is done cooking by the time I come back home.
You can use however many or little vegetables you want. I wanted this to be hearty and filling so I used a half a green pepper, five mini orange, red and yellow peppers, a whole onion. garlic. carrots. broccoli and spinach.
I sauteed everything in Olive Oil and added the broccoli and spinach last. Then I added the Ragu Chunky Garden Vegetable Combination sauce.
I let everything simmer on medium heat for a few minute while I scooped out the squash.
This is my daughter's plate.
And the pickiest eater in the house says....