BAKED VEGETABLE MARINARA (GRAIN-FREE)

This baked vegetable dish is just the type of meal I love when the weather cools down. It reminds me of baked spaghetti, but uses cooked spaghetti squash instead of pasta for a completely vegetable-based dish. If spaghetti squash hasn’t hit your local market yet, you can also replace it with any extra vegetables you like. Zucchini, broccoli, and cauliflower are some of my favorite additions, but I have a feeling that any vegetable you love would work well in this dish.

A topping of bubbly cheese makes this casserole-style dish extra comforting, but I’ll leave that option up to you!

Baked Vegetable Marinara
Serves 2-4

Ingredients:

1 (3 lb) spaghetti squash
1 tablespoon coconut oil

1/2 yellow onion, chopped
1 clove garlic
2 cups chopped broccoli florets
1 zucchini, chopped
2 cups fresh spinach
1 1/2 cups marinara sauce*
salt and pepper
3 oz. goat cheddar, shredded (optional)

Directions:

Preheat the oven to 400F and line a baking sheet with a silpat or parchment paper. Slice the spaghetti squash in half lengthwise, scoop out the seeds, and place the halves cut-side-down on a large baking sheet. Bake until a fork can easily pierce the shell of the squash, about 45 to 60 minutes. (For detailed pictures, see this post.) Drag a fork through the cooked squash to create spaghetti-like strands, and set aside.

In a large skillet or dutch oven over medium heat, saute the onion and garlic in coconut oil for 5 minutes, until tender. Add the broccoli and zucchini, and a splash of water to help prevent sticking, then cover and allow the vegetables to cook until tender, about 10 to 15 minutes. Remove the lid and stir well, making sure that any added water has evaporated, and season with salt and pepper to taste. Stir in the cooked spaghetti squash strands, fresh spinach, and marinara sauce, and cook until the spinach has wilted and the marinara sauce is heated through.