Tag Archives: Italian

Spaghetti Squash Bake: 2 Ways (Paleo, Vegan, and Gluten Free)

Yesterday was the last day of the #plantpower challenge so today I wanted to celebrate with a #plantpower approved recipe. What exactly is this? #plantpower is Kasey and Heather‘s challenge run for a month where they encourage their blog readers to add more plants into their lives. Heather is a vegan but this challenge is not about going vegan for me. It has been an experiment in adding more plant based foods such as fruits, veggies, nuts, seeds, and beans into my diet. I am the worst about getting extra veggies in my diet so any excuse to add in more plant based foods and I’m sold. Here are two dinners, two different ways, and both plant based! A dinner full of veggies is just what I need.

Spaghetti Squash Bake: 2 Ways 

Tomato Basil Spaghetti Squash Bake

tomatosquashbake
Ingredients: 

  • 1 small spaghetti squash 
  • 14 oz crushed tomatoes
  • 1 6 oz can tomato paste
  • 1 box or bag fresh baby spinach
  • 1 cup white kidney beans, cooked
  • 1 tsp. olive oil
  • Fresh basil

Directions: 

  1. Precook your spaghetti squash before getting ready to assemble your dinner (it will take 45 minutes to an hour).
  2. To do this preheat your oven to 400 degrees. Slice the squash in half lengthwise and scoop out your sides.
  3. Bake the squash cut side down for 45 minutes to an hour until done.
  4. In a skillet over medium to low heat saute the olive oil and baby spinach until wilted. Meanwhile preheat your oven to 350 degrees.
  5. Add in the crushed tomatoes and paste letting simmer over low heat 1-2 minutes.
  6. Mix in the kidney beans and fresh basil, simmering 1 minute more.
  7. Lastly add in your spaghetti squash (scraped out with a fork) and toss with the sauce.
  8. Pour the spaghetti squash mixture into an 8X8 baking pan sprayed with olive oil.
  9. Bake at 350 degrees for 30 minutes.
  10. Enjoy!

Makes 4-6 servings

tomatosquashbake2

Spicy Black Bean Spaghetti Squash Bake

spicysquashbake

Ingredients: 

  • 1 small spaghetti squash
  • 1 zucchini, diced
  • 1 cup cherry tomatoes, diced
  • 1 red bell pepper, diced
  • 1 carrot
  • 1 cup black beans
  • 1 tsp. olive oil
  • 1/2 tsp. chili powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/4 tsp. oregano
  • 1/2 tsp. paprika

Directions: 

  1. Precook your spaghetti squash before getting ready to assemble your dinner (it will take 45 minutes to an hour).
  2. To do this preheat your oven to 400 degrees. Slice the squash in half lengthwise and scoop out your sides.
  3. Bake the squash cut side down for 45 minutes to an hour until done.
  4. In a skillet over medium to low heat saute the tsp. of olive oil, zucchini, and bell pepper until cooked.
  5. Preheat your oven to 350 degrees.
  6. Add in the diced cherry tomatoes and shred the carrot over the veggie mixture continuing to cook.
  7. Mix in the cooked black beans and spices while cooking to saute over low heat.
  8. Lastly toss in the cooked spaghetti squash.
  9. Pour your mixture in a greased 8X8 square or round baking pan.
  10. Bake at 350 degrees for 30 minutes.
  11. Enjoy!

Makes 4 servings

spicysquashbake2

 

What’s your favorite way to up your plant intake???