Baked Spaghetti Squash Marinara is this week’s highlighted recipe found in the Slender For Life™ Recipe Library. I especially love it the way that Marilyn makes it – baked in the oven so that all the flavors blend together, the sauce thickens and the top almost forms a crust. We double this dish so that we get several dinners from it and any that is left over gets put in individual containers in the freezer for future lunches at the office. This appetizing meal is another one that creates delightful parties in your mouth.
If you are like I used to be, you may wonder how go spaghetti be any good without meat and cheese? And, what is this spaghetti squash anyway?! Well, if you are ready to be serious about your weight loss and your health, you too can learn self hypnosis and and create healthy desires for plant based food. Be a nutrition-conscious cook.
Baked Spaghetti Squash Marinara
Adapted from The New McDougall Cookbook, page 233
Preparation Time 30 Minutes (need cooked beans)
½ cup water
1 sliced onion
½ cup finely diced carrot
½ cup finely diced celery
2 tablespoons chili powder
2 tablespoons dried basil
1 tablespoon paprika
1 tablespoon minced fresh garlic
½ teaspoon minced ground nutmeg
One 16-ounce can stewed tomatoes
1 ½ cups cooked pinto beans (or navy beans)
1 medium bunch Swiss chard, stems removed, leaves coarsely chopped (or spinach)
1 diced yellow summer squash
1 diced zucchini
½ diced green pepper
½ diced red pepper
1 large spaghetti squash
Place the water in a large pot or wok. Add the onion, carrot, celery, summer squash, zucchini , peppers and the seasonings. Cook, stirring, over medium-high heat until the vegetables have softened slightly. Add the tomatoes and beans. Reduce the heat and cook over medium-low heat for 30 minutes. Add the Swiss chard or Spinach and cook for an additional 10 minutes.
While the sauce is cooking, cut the squash in half, removed the seeds, and cook by one of the following methods:
Place in a large pot with 2 to 3 inches of water covering the bottom. Cover the pot and steam over medium heat for 30 minutes.
Place cut-side down in a baking dish and bake at 350℉ for 45 minutes.
Microwave for 10 to 15 minutes at high power, cut-side up, in a dish with a small amount of water covering the bottom.
(Mary McDougall’s Original Recipe)
Pull out the cooked strands of squash with a fork and arrange on a serving platter. Ladle the sauce over the spaghetti squash strands.
(Marilyn’s Baked Spaghetti Squash Marinara)
Mix spaghetti squash and marinara sauce together in a large baking bowl. Bake in oven for at 350 degrees for 60 minutes.
When you learn self hypnosis it becomes pretty easy to be a nutrition-conscious cook and have healthy cravings for plant based food.
Your Hypnosis Health Info Hypnotic Suggestion for today:
Every day I become a more nutrition-conscious cook.
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