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NO-PASTA SPAGHETTI SQUASH WITH TOMATO SAUCE

Course: Side Dish

Ingredients

  • 1 medium Spaghetti Squash
  • 1 medium Carrot chopped or cut into short, thin slices
  • 2 stalks Celery sliced
  • 2 cloves Garlic minced
  • 1 ½ cup shredded Cabbage I buy bagged coleslaw from the produce aisle
  • 1 15-oz. can Cannellini Beans substitute Pinto Beans
  • 1 large Tomato chopped
  • 1/3 cup Vegetable Broth
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Parsley
  • ½ teaspoon Crushed Red Pepper
  • 1 teaspoon Ground Coriander
  • 1 cup no sugar added Pasta Sauce

Instructions

  • Cut the spaghetti squash lengthwise and scoop out the seeds.
  • Place squash cut-sides-down in a microwave-safe baking dish with 1/2 inch of water in the bottom of the dish.
  • Microwave on high for about 12 minutes, or until you can easily pierce the squash with a fork.
  • Let cool for about 15 minutes, or until squash is cool enough to handle.
  • Meanwhile, water saute carrots and celery until somewhat tender (about 5 minutes). To water sauté, use small amounts (2 or 3 Tablespoons) of water in the skillet, cover often, and add more water as needed until the vegetables are tender.
  • Add garlic and cabbage and cook over medium-high heat for about 10 minutes (Add water as needed).
  • Stir in remaining ingredients, except for pasta sauce.
  • Cover and simmer for 10 minutes or until vegetables are tender.
  • Now, pick up one of the cooled squash halves and use a fork to pull and scrap the spaghetti-like strands into a bowl. Repeat with other half.
  • Heat the pasta sauce until warm.
  • Mix the spaghetti squash strands with the pasta sauce.
  • Add the cooked vegetables, bean and herb mixture to the squash and mix together.