Spaghetti Squash Primavera

spaghetti squash primaveraI love spaghetti squash. And this smorgasbord of vegetables on top of spaghetti squash is pure delight. In the recipe, you use store-bought marinara sauce. I usually make my own, but sometimes it’s nice to just pour it pre-made straight out of the jar. Do you feel me? My new favorite brand is Mezzetta Tomato Basil, filled with all whole food ingredients and found in PCC, Thriftway and QFC Grocery Stores here in Seattle. Regardless of the brand, always check ingredients – buy products that contain only ingredients you’d use at home to make a pasta sauce (citric acid and “natural” flavors excluded). I’m talking tomatoes, olive oil, basil, garlic, red wine vinegar, honey, wine, tomato paste; get the picture? And you don’t have to include every veggie listed below. You can swap, exclude or add in any others you’d desire. And last — enjoy. Let us know how you like it!

1 medium spaghetti squash
2 whole carrots, peeled and sliced thin
3 celery stocked, sliced
2 zucchini, quartered
2 yellow squash, quartered
Florets from 1 crown broccoli, stem discarded
2 plum tomatoes, chopped
1 (15 oz.) can cannellini beans, drained & rinsed (or other desired bean)
2 tsp. each of: minced garlic, thyme, Italian seasoning
Pinch of sea salt + pepper
1 jar store-bought organic marinara sauce (check ingredients – no chemicals, artificial preservatives or additives; only real food ingredients you’d use to make a sauce at home!)

  1. Hold spaghetti squash standing up lengthwise over cutting board and use a large serrated knife to slice shell off squash. Once complete, remove stem, cut in half and use a form to scoop out seeds. Fill a large glass bowl with ½” of water, then place SS on top and cover with saran wrap. Cook in microwave for designated times, based on size:
    – Small = 10 minutes
    – Medium = 12 minutes
    – Large = 15 minutes
  2. Meanwhile, cook carrots & celery in water (sparingly cover bottom of large sauté pan), covered and on medium heat for 5 minutes. Stir occasionally & add more water as needed.
  3. Next, add garlic, seasonings, zucchini, yellow squash, tomatoes and broccoli. Again, add more water as needed (always want a little on bottom to be able to steam the veggies). Cook, covered for another 8 minutes. At this time, add the jar of sauce + beans and simmer on low, covered for 5 minutes.
  4. Remove SS from microwave and carefully drain out excess water. Add vegetable primavera to the squash and stir to combine.
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About Whitney Mack of Macks Mo

Whitney Mack is a holistic nutrition health coach, fitness + movement specialist, feel good fanatic and founder of Macks Mo - a healthy living business that empowers busy women and mommas to connect to their desires and they want to feel daily in order to macks-imize joy, freedom, vibrancy, energy and ease. Through her programs + services, she uses real food, movement and signature health coaching strategies to guide clients in creating a more meaningful and fulfilled life (soulful, joyful, healthful) through nourishment and love. And turns out, as their love grows (for their life, themselves, their spirit), their body intuitively sheds the mental + physical weight holding them back from a life and body they're excited about.

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