Vegetable Spaghetti With Squash Noodles - cooking recipe

Ingredients
    1 tablespoon sunflower oil
    1 small onion, chopped
    8 ounces button mushrooms, chopped
    1 large zucchini, chopped
    4 garlic cloves, minced
    1/2 teaspoon italian seasoning (or more to taste)
    1/4 teaspoon black pepper
    1 (26 ounce) jar spaghetti sauce
    1 (7 1/2 ounce) jar marinated artichoke hearts, chopped
    4 tablespoons fresh parsley, chopped
    1 spaghetti squash
    4 ounces parmesan cheese, grated
Preparation
    Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened.
    Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic.
    Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes.
    Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily.
    Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands.
    Place the sauce over the squash strands and top with freshly grated Parmesan cheese.

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