The-best-spaghetti-squash-recipe-ever-with-red-wine

The Most Delicious Freaking Spaghetti Squash Dish

April 29, 2016
by
LAURYN

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

I am a self-proclaimed spaghetti squash addict [ a pesto version can be found here ]. My stepmom, Julie initially got me hooked to the veggie & now my friend, Mike makes it for me on the reg. The main reason I am obsessed with it? It tastes just like pasta but only contains ten carbs per serving, as opposed to typical carbohydrate-filled noodles [ click here for more nutritional information ]. Some favorite past additions to the squash are tomato slices, broccolini, red chili flakes, pesto, chicken, arugula, olives, bell peppers and of course, squeezed Meyer lemons. Yummm…bye! I am off to have leftovers ; ).

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

Lauryn Evarts, health blogger with skinny tips and tricks on how to help you lose weight in healthy ways.

 

 

 

The Most Delicious Freaking Spaghetti Squash Recipe

+ Serves four.

 

1/2 medium spaghetti squash

1 chopped, sautéed yellow onion

1 chopped red or yellow bell pepper

3 chopped zucchini

8 to 10 diced white or brown mushrooms

2 cloves of sliced garlic

Sea salt & pepper to taste

1 pinch of chili flakes

1/2 squeeze lemon

1 splash of red or white wine

Small handful of fresh chopped basil

8 tablespoons of organic marinara sauce [ I am in love with Rao’s Arrabiata Sauce ]

A sprinkle of fresh parmesan cheese

 

Take an medium spaghetti squash, cut in half, & remove seeds. Submerge in water in a baking dish and place in oven at 375 degrees for one hour. While that’s cooking, sautée onions, bell pepper, & two cloves of garlic. Sautée until the onion is clear, add chopped zucchini & mushrooms and then season to taste with sea salt, pepper, & chili flakes. Add a splash of red or white wine for extra flavor.

Now remove squash from oven, using an oven mitt to scrape out the squash with a fork. Add the squash to a bowl & add other ingredients on top. Spoon heated marinara sauce over squash. Squeeze lemon, sprinkle basil, & a bit of parmesan cheese. Enjoy leftovers for the next day!

OH, ALSO:
 

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  1. Arantha

    Sorry if this comment appears more than once…this is my third attempt comment and it does not seem to be working! Anyways, this looks delicious! I’ve never cooked spaghetti squash before and this makes me want to try it! Thanks!

    Arantha
    Arantha recently posted..Happy ThingsMy Profile

    Reply
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  4. Makaronia

    I loved your recipe, adding tons of vegetables to a pasta dish, really healthy. I made a more fattening version adding some trimmed aubergine where along with a lot of cheese, added an extra flavor and feeling to the recipe!

    Reply
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  6. Alex

    Hi all, here every one is sharing these kinds of experience, therefore it’s good to
    read this weblog, and I used to go to see this
    website daily.
    Alex recently posted..AlexMy Profile

    Reply
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