Roasted Spaghetti Squash Bowls
Craving pasta but want something lighter? Roasted spaghetti squash gives you noodle-like strands without the carbs. Load it up with organic vegetables from your organic box Large Family Box for a satisfying meal the whole family will love.
- 1 spaghetti squash (about 1-1.5kg)
- 400g broccoli, cut into florets
- 300g zucchini, sliced
- 400g tomatoes, diced
- 400g red onions, sliced
- 2 cups baby spinach
- 250g beans, trimmed and halved
- 4 tablespoons olive oil
- 4 cloves garlic, minced
- Salt and pepper
- Italian herbs (basil, oregano)
- 400g Organic Chicken OR Organic Beef mince
- Organic Parmesan, pine nuts, fresh basil
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Carefully cut spaghetti squash in half lengthwise. Scoop out seeds with a spoon.
- Brush the cut sides with 1 tablespoon of olive oil. Season with salt and pepper.
- Place cut-side down on the baking tray. Roast for 35-40 minutes until tender when pierced with a fork.
- While the squash roasts, prepare the vegetables: Cut broccoli into florets. Slice zucchini and onions. Dice tomatoes. Trim and halve beans.
- Heat 2 tablespoons of olive oil in a large frying pan or wok over medium-high heat.
- Add sliced onions and cook for 3 minutes. Add broccoli florets and beans. Stir-fry for 5 minutes. Add sliced zucchini. Cook for 3 minutes.
- Add minced garlic and diced tomatoes. Cook for 2 minutes until the tomatoes soften.
- Add baby spinach. Toss for 1 minute until wilted. Season with Italian herbs, salt, and pepper. Remove from heat.
- When the squash is done, let it cool for 5 minutes. Use a fork to scrape the flesh - it will come out in spaghetti-like strands!
- Divide squash strands between 4 bowls. Top with the vegetable mixture. Add the grilled organic Chicken or Beef mince
- Drizzle with remaining olive oil. Top with parmesan, pine nuts, and fresh herbs.
Asian Style: Toss with soy sauce, sesame oil, and top with organic chicken stir-fry.
Pesto Style: Toss squash strands with pesto, cherry tomatoes, and organic feta.
Make it Creamy: Add a dollop of ricotta or cream cheese to each bowl.
Storage: Cooked squash keeps for 4 days in the fridge. Reheat and top with fresh vegetables.
Love making healthy, low-carb meals? Get the Large Family Box with all the organic vegetables delivered to your home in Adelaide - organic produce delivery makes healthy eating easy!