Spaghetti Squash Primavera

Have you tried spaghetti squash? I just discovered it a couple of years ago and love it! I don’t eat it often but when I do I think why don’t I eat this all the time?!? It’s a great substitute for pasta if you are watching your carbs or are trying to eat a little healthier. It’s a great way to get more veggies into your diet without really even trying. It’s delicious in just about every way and I have SO many recipes on Pinterest that use it! Now don’t think, well I hate squash so I won’t like this. Give it a shot, you might just be surprised!

You can microwave them or cook them in the oven but I didn’t want to heat my house up so I decided to try the crock pot and it worked perfectly! Wash the squash off and puncture it a handful of times with a knife so that the steam doesn’t build up and you have a spaghetti squash explosion! No one wants that. Promise. Put them in the crock pot on high for 3-4 hours or on low for 5-6. Mine were pretty small and were done in about 3 hours. Once I could easily pierce them with a knife I turned off the crock pot and set them out to cool off some so I could handle them. In the meantime I am going to show you one of the most delicious and easiest sauces. I just threw a bunch of stuff together and it was SO good. I could have eaten it by itself.

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Chop up 1/2 cup of carrots and 1/2 cup of celery. Put 1 tablespoon of olive oil in a pan and heat it. Add 1 tablespoon of minced garlic and your celery and carrots. Cook on medium for about 5 minutes.

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Cut up 1 cup of broccoli into little florets. Dice 1 medium zucchini. Throw those into the span along with some salt and pepper.

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Grab any type of spaghetti or marinara sauce that you like whether it’s store bought or homemade. Add 3 cups of it into the veggie mixture and stir it around. Bring to a simmer then turn to low and let it cook for about 10 minutes until the veggies are tender.

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While the sauce is simmering, prep your squash. Cut it in half and scoop the seeds out. Use a fork to separate the strands of squash, it should look like spaghetti noodles.

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Put the squash in a bowl, add the sauce and eat as is or add some cheese. Some parmesan would be delicious but I dug through out bottomless pit of a chest freezer and couldn’t find it. I know it is in there. But then I remembered we had some fresh mozzarella so I cut a little of that into tiny chunks and stirred it all together to get the cheese a little melty. It was so good! Don’t be fooled by the awful picture…my apartment doesn’t exactly have the best lighting at 7 at night. But trust me this was SO good. I ate a pretty large serving along with a bowl of watermelon and was pretty stuffed afterwards but you know what, I don’t have to feel bad about it because it was SO good for me!

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This would be a great recipe to add to your list of things to make with zucchini once you have it growing out your ears!

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