Baked Vegetable Marinara
Fall is upon us and with it comes the desire for comfort food! Reminiscent of baked spaghetti, cooked spaghetti squash is used in place of pasta for a completely vegetable-based dish. This dish can be taken to the next level by including crumbled Italian sausage. Inspired by the Detoxinista, this dish serves 4 to 6.
1-3lb spaghetti squash, baked with strands cooped out
1 tablespoon virgin coconut oil
2 tablespoons MELT® Organic
1 smallish onion, chopped
2 cloves garlic, chopped
2 cups broccoli florets
1 zucchini, chopped
2 cups fresh spinach, coarsely chopped
2 cups marinara sauce
Salt and pepper to taste
Grated cheese of choice (e.g., parmesan, cheddar, romano)
- Preheat oven to 375 degrees F. Slice the spaghetti squash lengthwise and place with the cut-side-down on a baking sheet or Pyrex dish. Bake until a fork can easily pierce the shell of the squash, about 1 hour.
- Sauté the onion and garlic over medium heat in coconut oil until tender, about 5 minutes. Add the broccoli, zucchini, and toss in the MELT Organic. Allow the vegetables to cook until tender, making sure any liquid has evaporated.
- Stir in the marinara sauce, spinach, and spaghetti strands and cook until the spinach has wilted and the marinara sauce is heated through.
- Place the vegetable marinara in a casserole dish, and generously sprinkle the grated cheese on top.
- Place the casserole dish in the oven on broil until the cheese bubbles and melts, about 2 to 3 minutes. Before the cheese topping burns, remove from the oven and serve warm.
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