Spaghetti Squash Primavera
Remember the magic spaghetti squash trick I shared
a while back?
Yes, well, I didn't do it this time.
I went for the old fashioned method of roasting the squash.
As soon as I tried cutting that sucker in half
I had regretted the magic trick,
but I wanted the roasted flavor and for this supper
I'm glad I did.
I cut it in half, drizzled with olive oil, salt & peppered it real well,
and THEN!
I smothered it with the garlic spread from Hummus Heaven
that I blogged about earlier this week.
I roasted it 25 minutes on 425.
Wow!
Then I sauteed some onions, zucchini, broccoli, kale, and garlic.
When it was all looking ready to go
I dumped a bottle of organic marinara sauce over it
and ample celtic sea salt and pepper.
Once I ran my fork through the spaghetti squash
I got all of those beautiful pasta ribbons on a plate and topped
with the veggies and sauce.
This was so easy.
Sorry if I'm boring anyone with my 30 Days to Feeling Fit text,
but I know about 13 of us are enjoying the references
since we're journeying together.
On this plan, we are not topping this meal with
fresh parmesan,
but I didn't miss it too much!
I had some skillet, no oil chicken to set on the side,
and I was happy.
See,
we don't have to eat weird on this plan!
Nutritious isn't weird,
difficult,
time consuming,
or
bland.
Have fun with your nutrition.
