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Spaghetti Squash Noodles
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Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Elevate spaghetti squash with flavorful sautéed veggies in marinara sauce for a unique and tasty pasta alternative.
Ingredients:
  • 1 (3 pound) spaghetti squash, halved lengthwise and seeded
  • 2 tablespoons olive oil
  • 2 medium green bell peppers, chopped
  • 1 medium onion, sliced
  • 1 medium zucchini, chopped
  • 1 medium carrot, or more to taste, diced
  • 1.5 cups water
  • 1 tablespoon dried parsley flakes
  • salt and ground black pepper to taste
  • 1 (28 ounce) jar spaghetti sauce
Instructions:
  • Preheat the oven to 350°F (175°C).
  • Arrange the squash halves, cut-side down, in a baking dish and pour in enough water to reach a depth of about 1/2 inch.
  • Bake in the oven preheated to perfection until tender when pierced in the middle with a knife, approximately 30 minutes.
  • As the squash bakes, warm olive oil in a large skillet over medium heat. Sauté bell peppers, onion, zucchini, and carrot until slightly tender, around 5 minutes. Allow zucchini's natural water to cook out. Stir in garlic and cook for an additional minute until aromatic. Season with parsley, salt, and pepper, then remove from heat.
  • Simmer spaghetti sauce in a small saucepan over medium heat until warmed through.
  • Take the roasted squash out of the oven and allow it to cool for a bit. Use a fork to scrape out the strands of flesh and place them in a large bowl.
  • Combine the sautéed vegetables with the spaghetti squash in a bowl, then toss to mix. Coat everything evenly with warm spaghetti sauce.

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