Veggie Pasta Minus the Pasta

May 10, 2023May 10, 20230 4
Veggie Pasta Without the Pasta
in Vegetarian

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1 1/2 cups grape tomatoes , halved
1 large spaghetti squash , halved and seeded
1/3 cup water
salt and ground black pepper to taste
3 tablespoons olive oil , divided
2 cloves garlic , minced
1/2 teaspoon dried basil
1/2 teaspoon Italian seasoning
1 red onion , chopped
1 green bell pepper , chopped
1 baby eggplant , halved lengthwise and sliced crosswise
1 carrots , sliced thin
1/3 cup white wine

Nutrision Information

Servings Per Recipe
4
Calories
190
Sugar
8g
Fat
10g
This veggie pasta dish swaps the usual carb-heavy pasta for spaghetti squash, creating a lighter and healthier alternative. This dish takes traditional pasta ingredients - tomatoes, mushrooms, onions, and peppers - but instead of penne or linguine, uses spaghetti squash to make it low-carb. Softened veggies are sauteed while the squash roasts in the oven, then the two are combined to create a bright, colorful, and satisfying meal that just so happens to be vegetarian and healthy. Spaghetti squash can also be used in recipes other than pasta, making it a versatile addition to any kitchen.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Arrange tomato halves, cut-side up, on a baking sheet.
3.Brush squash halves with 1 tablespoon olive oil and season with salt and black pepper.
4.Place squash halves, cut-side down, on top of tomatoes on baking sheet.
5.Pour water around squash.
6.Roast in the preheated oven for 30 minutes.
7.Heat remaining 2 tablespoons oil in a large skillet over medium-high heat.
8.Add garlic, basil, and Italian seasoning and cook until fragrant, about 1 minute.
9.Add onion, bell pepper, eggplant, and carrot to the skillet and cook until slightly softened, about 5 minutes.
10.Pour in white wine and continue to cook until vegetables are tender, about 5 minutes more.
11.Scrape squash flesh into a large bowl and toss with cooked vegetables.
12.Serve warm and enjoy!

PROS

This dish is a healthier and meatless option to traditional pasta dishes.

The combination of vegetables produce a colorful and flavorful meal.

Squash is a nutrient-rich vegetable that is high in vitamins, minerals, and antioxidants.

CONS

This dish may not be filling for those accustomed to heavier pasta dishes.

Prepping squash can be time-consuming and requires extra tools or equipment.

HEALTH & BENEFITS

This meal is packed with healthy vegetables that are low in calories and high in nutrients.
Tomatoes are a good source of vitamin C and the antioxidant lycopene, which may help protect against cancer and heart disease.
Eggplant is rich in fiber and antioxidants that can help improve digestion and lower the risk of chronic diseases.

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