spaghetti squash primavera

Spaghetti Squash Primavera


Recipe of the Month for October 2006

www.DrFuhrman.com



Serves: 4

Preparation Time: 20 minutes



Ingredients:

1 medium spaghetti squash

1 1/2 carrots, diagonally sliced

1/2 cup organic celery, diagonally sliced

3 cloves garlic, minced

1 1/2 cups shredded cabbage

1 small zucchini, chopped into small pieces

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

1 1/2 cups chopped tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes, drained

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

1 teaspoon dried thyme

1 teaspoon dried parsley

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

Instructions:

Preheat oven to 350 degrees.



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 10 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 and lettuce. Cover and simmer for 10 minutes or until carrots are tender.



When squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl. Add pasta sauce and combine by mixing thoroughly.



Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed out squash bowls.