From Sharon Martin
- 1 medium spaghetti squash
- 1 head of broccoli (broken up into individual florets)
- 10 baby carrots (quartered)
- 1 T. olive oil
- 1 T. minced garlic
- 1-28 oz. can of crushed tomatoes (do not drain)
- 3/4 lb of boccaccini mozzarella balls, quartered
- 1/2 C. Parmesan, grated
Preheat oven to 375 degrees
Cut spaghetti squash in half lengthwise, remove seeds with spoon (this can be a bit difficult, but remember to only remove seeds and attached membrane, not flesh). Place two halves, cut side down on non-stick baking sheet (if not using non-stick, rub cut sides with a bit of olive oil to prevent sticking) and into preheated oven. Cook for 35 minutes. When done, take out and let cool for 15 minutes or until cool enough to handle. Take a fork and begin to scrape inside of squash. You should create spaghetti-like strands of squash. Place strands in a bowl and set aside.
Place broccoli and carrots into steamer and steam for 6 minutes. Remove from steamer immediately to retain crispness, place in a bowl and set aside.
In a large saute pan, heat olive oil over medium heat. Add garlic and cook for 1 minute. Add can of tomatoes and juice and simmer over medium high heat until sauce begins to thicken, about 10 minutes. Add spaghetti squash, broccoli and carrots. Stir to combine.
Turn off heat, add mozzarella and grated Parmesan and gently fold. You want mozzarella to begin melting only, not melt fully.