Ingredients
2
2 servings
- •1 spaghetti squash
- •2 tablespoons olive oil
- •1 teaspoon salt
- •1 teaspoon pepper
- •1 tablespoon olive oil
- •1 tablespoon garlic
- •½ cup onion, diced
- •1 cup mushroom, sliced
- •1 cup broccoli florets
- •1 cup asparagus, chopped
- •½ cup squash, sliced
- •½ cup cherry tomato, halved
- •1 teaspoon salt
- •1 teaspoon pepper
- •½ cup milk, or milk alternative
- •¼ cup vegetarian parmesan cheese
- •2 tablespoons lemon juice
Instructions
- Preheat oven to 400ºF (200ºC).
- With a sharp knife, slice the squash in half. If the squash is too tough, puncture in several places forming a dotted line around the squash. Microwave for 3-5 minutes to soften. Allow to cool before cutting in half.
- Scoop out the seeds, brush with oil, and sprinkle with salt, and pepper. Bake for 40-45 minutes, or until a fork can easily pierce the skin.
- Meanwhile, in a pan combine oil, garlic, and onion over medium heat, and sautè until onions are translucent.
- Add mushrooms and cook for 3 minutes. Add the broccoli, asparagus, squash, tomatoes, salt, and pepper and cook until almost cooked through.
- Add the milk/ milk alternative until warmed through. Add the vegetarian Parmesan and mix until evenly spread throughout vegetables. Add the lemon juice and stir to combine.
- Remove squash from the oven, with a fork pull at the edges to produce that stringy “spaghetti” quality.
- In the pan combine “spaghetti” with vegetables. Return to the squash and top with Parmesan.
- Enjoy!
Nutritional Facts
Per 2 servings
- Calories: 461
- Carbohydrate: 38g
- Fat: 30g
- Fiber: 8g
- Protein: 17g
- Sugar: 15g
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