This dish is surprisingly tasty and even my picky husband and 5 year old liked it. It full of flavor because of the the fire roasted tomatoes and is quite satisfying. We eat tons of pasta and I think this is such a nice change and of course has more vitamins, minerals and fiber than regular pasta has. If you have a gluten intolerance this dish is a must try because spaghetti squash makes such a great sub for regular pasta noodles in almost all pasta dishes.
Spaghetti Squash with Beany Marinara
1 spaghetti squash
1/2 cup vegetable broth
1/2 onion, chopped
2 stalks celery, chopped
3 carrots, chopped
2-3 cloves garlic, minced
1 16 oz. can fire roasted diced tomatoes
1 16 oz. can beans of your choice
2 teaspoons dried basil
1 teaspoon chili powder
1 teaspoon salt
Cook onion, celery and carrots in broth for 10 minutes. Add garlic, tomatoes, beans and spices and cook 15 minutes to blend flavors and soften vegetables.
While marinara is cooking cut the spaghetti squash in half length wise. Scoop out seeds and ad 2 Tablespoons of water to each hole. Place on microwave safe plate and cook 10-15 minutes until you can easily slide a fork inside the side. Drain the water and scrape with a fork to make spaghetti noodles.
Sprinkle squash noodles with salt and then top with the beany marinara sauce and ENJOY!