Cooked - Garden Harvest Spaghetti Squash

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Garden Harvest Spaghetti Squash

4.0

1 medium spaghetti squash (about 1.8Kg)

1 medium sweet red pepper, chopped

1 medium red onion, chopped

1 small courgette, chopped

1 cup chopped fresh mushrooms

½ cup chopped leek (white portion only)

½ cup shredded carrots

1 tablespoon olive oil

1 garlic clove, minced

1 can stewed tomatoes

½ cup tomato paste

¼ cup V8 juice

1 teaspoon pepper

½ teaspoon salt

2 cups fresh baby spinach

1 tablespoon minced fresh basil

2 teaspoons minced fresh oregano

2 teaspoons minced fresh thyme

1 teaspoon minced fresh rosemary

¼ cup grated Parmesan and Romano cheese blend

Cut squash in half lengthwise; discard seeds. Drizzle with oil and season with salt and pepper. Place squash cut side down on a lined baking tray. Bake, uncovered, at 205C° until squash is easily pierced with a fork, 30-40 minutes. Turn squash cut side up. Bake 5 minutes longer or until squash is tender.
Meanwhile, in a Dutch oven, saute red pepper, onion, courgette, mushrooms, leek and carrots in oil until tender. Add garlic; cook 1 minute longer. Add the stewed tomatoes, tomato paste, V8 juice, pepper and salt; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Stir in spinach and herbs; heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with sauce; sprinkle with cheese.

Course🍽️Main Course

Diets🥕Vegetarian🌾Gluten-free...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🥙Light Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 86 weeks ago

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