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
– 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.
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!