Spaghetti squash, which is loaded with omega-3 and omega-6 fatty acids, is the all-star ingredient in this veggie sauté. While this blogger planted her own, you can easily pick one up at your local grocery store.
Ingredients:
1 spaghetti squash, halved and deseeded
1/2 onion, cut into large chunks
1/2 pepper, cut into large chunks
1/2 zucchini, cut into large chunks
2 carrots, roughly diced
Handful of spinach
1 tbsp. olive oil
4 tbsp. hummus
3 tbsp. nutritional yeast
3 basil leaves, chopped
Sprinkle of oregano
Salt, pepper and garlic to taste
Directions:
Begin by preheating an oven to 350 degrees. After halving the squash and deseeding it, place it on a greased baking sheet and bake for 30 minutes. Heat 1 tbsp. olive oil over medium high heat in a large sauté pan with your vegetables. Cook for 10 minutes, or until the vegetables are tender, adding your spinach last to wilt. Once your spaghetti squash is cool, use a fork to scrape the flesh out into a large bowl. Toss with the nutritional yeast, hummus and spices. Top with the sautéed vegetables. For garnish, use the chopped basil leaves.
Recipe provided by Chelsey Siegers of Clean Eating Chelsey
