Happy Friday everyone!
The past week has been quite a busy one for me. 2015 is starting to be a great year for me! Last weekend was my birthday – yay I turned 24! I had lovely celebrations with my friends and family, and although I don’t feel any older, I am really looking forward to what my 24th year will bring. Crazy how quickly time flies, and apparently the older you get, the quicker it seems to go by. That’s one of the reasons I always strive to make the most of my time – Carpe Diem!
Today I’m sharing with you my favourite spaghetti squash recipe. It’s honestly to die for! Full of lots of different flavours without an enormous amount of calories, yet packed with nutrients. What else could you ask for? I love this recipe because it stays incredibly well in the fridges for days. Delicious and nutritious are the best combo – I really hope you give it a try!
- 1 spaghetti squash
- 1 onion, diced
- 1 handful mushrooms, sliced
- 2 carrots, julienned
- 2 zucchini, sliced
- 2 garlic cloves, minced
- 1 small jar marinated artichoke hearts
- 1 small jar sundried tomatoes
- ½ can sliced black olives
- 1 tbsp oregano
- balsamic vinegar
- olive oil
- salt & pepper
- Preheat oven to 425°F (220°C).
- Cut spaghetti squash in half length-wise. Scoop out seeds, drizzle flesh with a little olive oil & sprinkle with a pinch of salt & pepper. Place halves flesh side up on a baking sheet & bake for 40 mins. I like to line my baking sheet with aluminum foil for easy clean-up.
- While the squash bakes, prep your vegetables.
- Heat a few tablespoons of olive oil in a large pan on medium-high heat. Add onion & sauté until slightly translucent, about 3-4 mins. Add garlic & sauté for another minute. Add mushrooms & carrots & sauté for 3-4 mins. Finally, add the zucchini & sauté for an additional 3-4 mins. I like my zucchini with a slight crunch, so I add it last & cook it for short amount of time. Remove pan from heat & set aside.
- Drain artichoke hearts, sundried tomatoes & black olives. Cut the artichoke hearts & sundried tomatoes into smaller pieces & set aside.
- When the spaghetti squash is done, remove from oven & let cool for 5-10 mins. Scrape the squash's flesh with a fork to make spaghetti-like strands. I like to mix this recipe in a large pot, so I'll scrape the squash into it.
- Add sautéed vegetables, artichoke hearts, sundried tomatoes & olives to the spaghetti squash pot & mix. Use a wooden spoon to mix to avoid cutting into the squash strands. Add oregano & balsamic vinegar to your liking. I love balsamic vinegar, so I add a generous amount of 5-6 tablespoons. Finish with salt & pepper to taste. Mix well & serve! This recipe stays well in the fridge for 3-4 days.