SPAGHETTI SQUASH NOODLES

Spaghetti Squash Noodles image

Made with spaghetti squash noodles, this is a great (and healthy) twist on traditional spaghetti. This dish is very versatile, adding more vegetables or meat in any combination would work great!

Provided by sugar_fairy4

Time 55m

Yield 4

Number Of Ingredients 11

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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 clove garlic, minced
1 ½ cups water
1 tablespoon dried parsley flakes
salt and ground black pepper to taste
1 (28 ounce) jar spaghetti sauce

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.

Nutrition Facts : Calories 374.8 calories, Carbohydrate 59.4 g, Cholesterol 3.9 mg, Fat 14.2 g, Fiber 7.7 g, Protein 7.3 g, SaturatedFat 2.8 g, Sodium 884.3 mg, Sugar 21.5 g