Light Mediterranean Spaghetti Squash Bowls
I haven't been meal prepping much this year since my kids haven't gone back to school or sports yet so I have a lot more time at home to cook. But I do still appreciate a quick and easy meal idea that comes together in 10 minutes or less (assuming I've had the forethought to precook the spaghetti squash), ha!
Spaghetti squash is one of my favorites vegetables to keep on hand because it stays good for weeks uncooked and it's super versatile. It basically takes on whatever flavor I add to it. I use it in place of pasta in any dish from straight up spaghetti to lasagna or Mac n Cheese. We use it as a base for chili to add more nutrients and fiber to the dish. And we love to add some almond flour, seasonings and vegan cheese to make into a pizza crust.
This particular recipe is light, easy, full of flavor and very filling. I personally think the fire roasted bell peppers make the dish and they're worth the extra few minutes of effort in my opinion, but you can use the jarred version as well.
If you want to see me prepare this recipe on video, check out the December 19 entry on my YouTube channel.
1 spaghetti squash
1 bell pepper
handful of spinach
1/4 cup of olive oil
pink Himalayan sea salt
1/2 sprig of rosemary (dried leaves removed from the stem)
3 cloves of garlic
red pepper flakes
Preheat the oven to 400 degrees. Place your squash, whole, into the oven and cook for 45-50 minutes. You should be able to gently squeeze the center and feel it give all around.
I popped mine in the oven while I made breakfast so it would be ready to go when I needed it for lunch.
Line a baking sheet with parchment paper. Cut your bell pepper in half and remove the seeds.
Massage each half with a little olive oil and sprinkle with PH sea salt and pepper. Lay skin side up and set aside until about 10 minutes before you want to eat.
Turn your oven to broil and set your bell peppers inside. Set the time for 5 minutes so you can keep an eye on them. They cook fast.
In a small sauce pan, add your olive oil, garlic, rosemary, basil, PH sea salt, black pepper, and red pepper flakes. Cook for about 5-7 minutes until warmed through and aromatic. You'll really start to smell the garlic and rosemary.
Leave your sauce on low, remove your bell peppers from the oven. Cut the spaghetti squash in half and scoop out the seeds. Loosen the squash from the sides with a fork so it looks like spaghetti then add your chopped bell peppers, handful of spinach, olive slices and drizzle with your garlic rosemary sauce. Sprinkle with nutritional yeast mix to combine and enjoy.