Spaghetti Squash Noodles

Name: Spaghetti Squash Noodles
Total time: 55
Yield: 4
Ingredients: 1 (3 pound) spaghetti squash, halved lengthwise and seeded; 2 tablespoons olive oil; 2 medium green bell peppers, chopped; 1 medium onion, sliced; 1 medium zucchini, chopped; 1 medium carrot, or more to taste, diced; 1 clove garlic, minced; 1.5 cups water; 1 tablespoon dried parsley flakes; salt and ground black pepper to taste; 1 (28 ounce) jar spaghetti sauce

Recipe by sugar_fairy4 from allrecipes.com

Dinner 55 Mins.

Ingredients

4 servings

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1 (3 pound) spaghetti squash, halved lengthwise and seeded
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2 tablespoons olive oil
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2 medium green bell peppers, chopped
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1 medium onion, sliced
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1 medium zucchini, chopped
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1 medium carrot, or more to taste, diced

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1 clove garlic, minced
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1.5 cups water
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1 tablespoon dried parsley flakes
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salt and ground black pepper to taste
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1 (28 ounce) jar spaghetti sauce

Instructions

Preheat the oven to 350 degrees F (175 degrees C). Place squash halves, cut-sides down, in a baking dish. Add about 1/2 inch water to the dish.
Bake in the preheated oven until tender when pierced in the middle with a knife, about 30 minutes.
While the squash is baking, heat oil in a large skillet over medium heat. Add bell peppers, onion, zucchini, and carrot; saute until beginning to soften, about 5 minutes. The zucchini will add water to the pan; that's okay, it will cook out. Add garlic and cook until fragrant, about 1 minute. Add parsley flakes, salt, and pepper. Remove from the heat.
At the same time, heat spaghetti sauce in a saucepan over medium heat until warm.
Remove squash from the oven and let cool slightly. When you can handle it, use a fork to remove the strands of flesh; place in a large bowl.
Add sauteed vegetables to the spaghetti squash and toss to combine. Mix in spaghetti sauce and serve.