Spaghetti Squash Medley

Directions

1. 1
   Cut the spaghetti squash in half lengthwise.
2. 2
   Remove the seeds and pulp with a large spoon.
3. 3
   Place the squash cut side down on a baking sheet.
4. 4
   Add enough water to barely cover the bottom of the pan.
5. 5
   Bake for 45 minutes or until fork-tender.
6. 6
   While the squash is cooking, prepare the other vegetables.
7. 7
   I used carrots, onion, zuchinni and garlic.
8. 8
   This medley would be great with bell peppers, yellow peppers, broccoli or anything you have on hand.
9. 9
   Add the olive oil to a large saute pan over medium-low heat.
10. 10
    Add the chopped onion and saute until almost translucent.
11. 11
    Add the carrots and continue to cook another 5 minutes.
12. 12
    Add the chopped zucchini and cook until slighly tender, about 5 minutes.
13. 13
    Add the minced garlic and cook until fragrent about 2 minutes.
14. 14
    Stir in the marinara sauce, such as Prego or homemade is good, too!
15. 15
    Continue cooking for another 20-30 minutes or until vegetables are tender.
16. 16
    Remove the spaghetti squash from the oven and allow it to cool slightly.
17. 17
    Scoop out the flesh with a fork and transfer it to a large bowl.
18. 18
    Add the vegetable mixture and toss.
19. 19
    Serve topped with Parmesan cheese and red pepper flakes if desired.
20. 20
    (Inspired by a recipe in a Prevention Cookbook.)