Meatless Mondays

August 15, 2016

A great way to stay healthy is to omit meat from your diet one day a week. But don't worry, it doesn't mean you have to suffer through an unsavory dinner. Here is one of my all time favorite healthy Meatless Monday dinners:

 

Super Baked Spaghetti Squash (Feeds 4 with hearty portions):

 

What you will need:

- 2 Large Spaghetti Squash (about 3-4 pounds each).

- 3-4 Tablespoons of Olive Oil

- 2-3 Tablespoons of Minced Garlic

- 1 Tablespoon of Dried Oregano

- 1/4 Cup of Fresh Basil Chopped

- 1 Jar (24 oz) of Organic Tomato Sauce

- 1/2 Cup of Parmesan Cheese (optional, remove or replace for diary free eaters).

- Salt and Pepper to taste.

 

Step 1: Preheat oven to 400 *F and line a large baking sheet with foil.

Step 2: Half your spaghetti squash length wise using a sharp knife (this can be challenging be careful, I typically pierce the skin of the squash first and gently wiggle the knife to the other side, if it is too difficult pierce the skin of the squash and microwave it for 3 minutes to soften it enough to cut in half, make sure to pierce the skin BEFORE putting it in the microwave!).

Step 3:  After you cut both spaghetti squashes in half, then scoop out all of the seeds, an ice cream scooper works great for this.

Step 4: Brush the inside of the squash with olive oil and sprinkle with a little salt and pepper.

Step 5: Place Cut side down on the baking sheet, and roast for 45 minutes or until a knife easily pierces the skin.

Step 6: Remove from the oven and set to the side, lower over temperature to 375*F.

Step 7: While you are waiting for the squash to cool use olive oil to coat the inside of a large (4 Quart) glass baking pan. Also mix in a bowl the minced garlic, dried oregano, basil, organic tomato sauce, and 1/2 cup of parmesan cheese.

Step 8: When the squash is cool enough to handle (use a hot glove if needed) fork out the spaghetti squash into the pan.

 

Step 9: Once all of the spaghetti squash is forked into the pan stir in the tomato sauce mixture and make sure that the spaghetti squash is evenly saturated with the sauce mixture by stirring and tossing in the pan.

Step 10: Loosely cover the pain with foil and bake for 15-20 minutes at 375*F. If you want a crusty golden brown top after remove the foil and pop the pan back in the oven for an additional 10 minutes.

Step 11: Let cool and enjoy! Left overs can be covered and refrigerated for 2-3 days.

 

Happy Monday!

 

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