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Veggie spaghetti
Prep Time
20 mins
Cook Time
1 hr
 

(Paleo, Whole30, gluten-free, dairy-free, vegan)

Servings: 6
Ingredients
  • 1 spaghetti squash 800g
  • 1 onion
  • 2 cloves garlic
  • 1 medium zucchini 180g
  • 2 carrots
  • 1 sweet potato 230g
  • 8 oz mushrooms 230g
  • 50 g spinach
  • 1 tin tomato paste 6 oz
  • 2 tins diced tomatoes 14.5 oz
  • 2 cups vegetable broth substitute with chicken if desired
  • 1 tbs dried oregano
  • 1 tbs basil
  • 1 tbs parsley
Instructions
  1. Preheat oven to 350F.
  2. Cut the spaghetti squash in half lengthways and scoop out seeds and insides.
  3. Spray baking pan with oil/cooking spray and place the spaghetti squash with cut side down. Cover with aluminium foil and bake for 45-60 mins.
  4. Cut the rest of the vegetables into cubes or slices, depending on individual preferences.
  5. Saute onions and garlic in a large frying pan until soft.

  6. Add all other vegetables, including the tinned tomatoes, tomato paste and  broth and stir until well combined.

  7. Turn down the heat to medium, place the lid on top of the frying pan and allow to cook for 30 minutes, or until the sweet potato and carrots are soft.
  8. When the spaghetti squash has been cooked and cooled slightly, use a fork and scrape along the insides of the squash to make spaghetti 'ribbons'. Place these into a large bowl.
  9. Once the other vegetables are cooked and tender, add the spinach and stir.
  10. Allow to sit for 5 minutes for the spinach to wilt.
  11. Add vegetable mixture to the spaghetti squash and mix thoroughly.
  12. Either serve and eat immediately, or store in refrigerator or freezer and reheat when required.