With the approach of fall, leaning towards cozy sweaters and comfort food is the norm- and nothing says comfort like spaghetti!
If you’re anything like me, you enjoy hot meals and delicious treats! It can be challenging to stay on top of healthy habits once the cooler temperatures set in!
It takes all of this author’s motivation to get up and go to the gym when the cold sets in! I find making meals with healthy bases helps me to stay on track, and not to mind so much when I don’t make it to that spin class!
Here’s a twist on a classic homemade meal that is one of my favorites-you know, the one your grandmother used to force you to eat more than 2 helpings of! This time though, it’s incorporating more plants, healthy fats and tons of good taste! I dare you to try this and not have 3 servings…at a fraction of the calories!
Spaghetti Squash and Zucchini Parmesan
When cooked, spaghetti squash separates into strings that can be covered in sauce, much like
pasta – a grain free alternative! It is full of fibre, vitamins and nutrients that help build up those
antibodies -definitely something that’s good to increase with the onset of cold season! The
squash and zucchini hold up well together, while the cheeses create a mouthwatering finish.
This warm fall classic will have you and your loved ones asking for more-make sure to double
your recipe if you like to have leftovers! The portions outlined below makes 4-6 servings.
- 1 large spaghetti squash
- 1 large zucchini, grated
- 1/3 cup caramelized onions (see below for these instructions)
- 1 cup tomato sauce
- 6 ounces mozzarella cheese
- 1/2 cup freshly grated parimigiano-reggiano cheese
- Salt and freshly ground pepper
- Preheat the oven to 350 F.
- Pierce the spaghetti squash with a fork in several places. Microwave it on high power for 12 minutes, rotating every 3 minutes. Let the squash cool, then cut it in half lengthwise and scoop out the seeds with a spoon. Scoop out the flesh into a large bowl. Add the zucchini, onions and tomato sauce. Season with salt and pepper. Spoon the mixture into a shallow baking pan. Bake for 40 to 45 minutes.
- Remove the baking pan from the oven and turn the oven to broil. Top the vegetables with the grated cheese and place under the broiler until golden brown, about 5 minutes. Let sit 5 to 10 minutes before serving.
- 1 tablespoon canola oil
- 3 large onions, thinly sliced
Heat the canola oil in a large nonstick skillet over low heat. Add the onions and cook for 30 minutes, stirring often, until they are soft and brown. Let cool and then store in a lidded container in the refrigerator for up to 3 days.
These caramelized onions are easy to do and are a great addition for any of your favorite dishes! Add them to meals like salads, sandwiches and more!
Enjoy this plant based meal which is guaranteed to taste better the next day!
That is, if you manage to have any leftovers!