1mediumCarrotchopped or cut into short, thin slices
1 ½cupshredded CabbageI buy bagged coleslaw from the produce aisle
115-oz. can Cannellini Beans substitute Pinto Beans
½teaspoonCrushed Red Pepper
1cupno sugar added Pasta Sauce
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.