Name: Spaghetti Squash Primavera
Yield: 4
Ingredients: 1 medium spaghetti squash; 1 1/2 carrots, diagonally sliced; 1/2 cup diagonally sliced celery; 3 cloves garlic, minced; 1 1/2 cups shredded cabbage; 1 small zucchini, chopped into small pieces; 1 1/2 cups cooked pinto or other beans, or 1 (15 ounce) can, no-salt-added or low sodium beans, drained; 1 1/2 cups chopped tomatoes; 1/3 cup no-salt-added or low sodium vegetable broth; 1 teaspoon dried thyme; 1 tablespoon fresh parsley; 1/2 teaspoon crushed red pepper; 1 teaspoon ground coriander; 1 cup no-salt-added or low-sodium pasta sauce

Serves

Ingredients

1 medium spaghetti squash

1 1/2 carrots, diagonally sliced

1/2 cup diagonally sliced celery

3 cloves garlic, minced

1 1/2 cups shredded cabbage

1 small zucchini, chopped into small pieces

1 1/2 cups cooked pinto or other beans, or 1 (15 ounce) can, no-salt-added or low sodium beans, drained

1 1/2 cups chopped tomatoes

1/3 cup no-salt-added or low sodium vegetable broth

1 teaspoon dried thyme

1 tablespoon fresh parsley

1/2 teaspoon crushed red pepper

1 teaspoon ground coriander

1 cup no-salt-added or low-sodium pasta sauce

Instructions

Preheat oven to 350 degrees F.

Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking sheet. Bake for 45 minutes or until tender.

Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 5 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes. Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until vegetables are tender.

When the squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl. Stir in the pasta sauce, then combine with the vegetable and bean mixture.

Note: Can be topped with a sprinkle of Nutritarian Parmesan.

To make Nutritaran Parmesan, place 1/2 cup raw almonds, walnuts or pine nuts and 1/2 cup nutritional yeast in a food processor and pulse until the texture of grated Parmesan is achieved. Store refrigerated, in an airtight container.

Nutrition Facts

Calories 278, Protein 11 g, Carbohydrates 56 g, Sugars 19 g, Total Fat 3.9 g, Saturated Fat 0.7 g, Cholesterol 1.3 mg, Sodium 133 mg, Fiber 15.4 g, Beta-Carotene 3224 ug, Vitamin C 41 mg, Calcium 183 mg, Iron 4.2 mg, Folate 206 ug, Magnesium 112 mg, Potassium 1337 mg, Zinc 1.9 mg, Selenium 6.4 ug

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Spaghetti Squash Primavera