Easy Veggie….

Sometimes you just want veggies… at least I do! In honor of Easy Veggie’s 50th Post Giveaway, I have created this simple, easy veg-tastic meal. It is perfect for a bachelorette night. Enjoy!

Easy Veggie Spaghetti Squash Mexicana
Ingredients:
– 1 small Spaghetti Squash
– 5 slices Portobello Mushroom Caps, chopped
– 1 Carrot, chopped
– 1 can Fire Roasted Adobo Seasoned Petite Diced Tomatoes (Muir Glen)
– a LARGE handful Baby Spinach
– 4 Brussel Sprouts
Preheat your oven to 350 degrees.
Cut Squash in half, lengthwise, and scoop out seeds, etc…..
Pierce skin of the Squash with a fork, place cut side down on a foil lined baking sheet sprayed with non-stick cooking spray.
Cook until tender, about 35 minutes.
Meanwhile, in a medium skillet, dry saute Mushroom caps until fragrant.
Add carrots and cook about 5 more minutes.
Add Tomatoes,
Spinach, and “Brussies”, reduce heat to low.
Cover and simmer about 15 mintues.
When Squash is tender, allow to cool 5 minutes before scraping out “noodles” with a fork.
Serve Squash topped with Adobo Veggie Sauce.
Garnish with a little Cilantro and enjoy!
Simple, Easy, and Very Veggie!
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5 thoughts on “Easy Veggie….

  1. OMG! That looks and sounds absolutely amaZing!!!I'm SO impressed with this simple, easy and very veggie dish. Way to go, Katrina!I've never tried spaghetti squash before, can't wait to give this awesome recipe a try:)

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