Ingredients
1small spaghetti squash,2 cups cooked
1tspolive oil
1tbspshallots,minced
1clovegarlic,crushed
¼cupred onion,diced
¼cupcelery,diced
¼cupcarrots,diced
1cupbroccoli florets
½cupzucchini,diced
2cupsmarinara sauce,homemade
½tbspPecorino Romano,grated or any good quality cheese
3ozfresh mozzarella
Preparation
Preheat oven to 400 degrees F.
Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season lightly with salt and black pepper.
Bake for about 1 hour, or longer if needed, on a baking sheet, cut side down.
Once cooked, use a fork to scrape the strands out into a bowl.
In a medium saute pan heat the oil over medium-low heat. Add the shallots, garlic, red onion, celery, and carrots and cook for 5 minutes, stirring.
Add the broccoli and zucchini and season with salt and pepper to taste.
Add the marinara sauce, increase heat to medium and simmer for about 3 to 4 minutes until the vegetables are tender-crisp.
Add 2 cups of the spaghetti squash, Pecorino Romano, and stir. Adjust the salt and pepper to taste, and cook for 1 minute.
Divide the vegetables into two small casserole dishes, or use the shells of the spaghetti squash to make boats, then place under the broiler or in a hot oven until the cheese melts.
