Vegetablespaghettibake Recipes

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VEGETABLE SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions; drain and place in a large bowl. Add 1-1/2 cups spaghetti sauce; set aside. In a large nonstick skillet, saute the zucchini, celery, carrots, mushrooms and onion in oil until tender., Spread 1/2 cup spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Layer with half each of the spaghetti mixture, cottage cheese, vegetables and mozzarella cheese. Repeat layers. Cover with remaining sauce; sprinkle with Parmesan cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

VEGETABLE SPAGHETTI BAKE

Steps:

• Cook spaghetti, drain, and place in a large bowl; Add 1 1/2 cups spaghetti sauce, set aside.
• Saute zucchini and next 5 ingredients in oil until tender.
• Spread 1/2 cup spaghetti sauce in a 13x19" baking dish coated with cooking spray.
• Layer with half of each the spaghetti mixture, cottage cheese, vegetables, and mozzarella cheese; repeat layers.
• Cover with remaining sauce and sprinkle with parmesan cheese.
• Cover and bake at 350F for 30 minutes; uncover and bake 10-15 minutes or until bubbly.
• Let stand 10 minutes before serving.
• Serves 9: 1 serving = 3/4 cup 290cal, 6g fat, 36g carb, 4g fibre, 18g protein.

SPAGHETTI WITH VEGETABLES

Steps:

• In a large skillet, over low heat, melt 1/4 cup margarine. Add green beans and onion. Cook, stirring frequently, about 8 minutes.
• Add squash, zucchini, tomatoes, oregano and pepper. Cover and cook 10-12 minutes or until beans are crisp-tender.
• Stir in 3 tablespoons margarine until melted.
• Meanwhile, while vegetables are cooking, gradually add spaghetti and the tablespoon of salt to rapidly boiling water. Cook uncovered, stirring occasionally, until tender; drain.
• Place spaghetti in large serving bowl. Pour vegetables and liquid over spaghetti; toss well. Serve with grated parmesan cheese.

VEGETABLE TABBOULEH WITH CHICKPEAS

Steps:

• In a medium bowl, combine bulgur wheat with enough boiling water to cover by 1 inch. Season lightly with salt and stir to combine. Cover tightly with a tight-fitting lid and let stand until tender, about 25 minutes. Drain well, pressing out excess liquid. Spread out on a baking sheet to cool.
• Meanwhile, in a large bowl, combine shallot, mustard, lemon juice and garlic. Season with salt and pepper. While whisking constantly, slowly drizzle in oil until well blended.
• Add remaining ingredients to the vinaigrette and toss to evenly coat. Once bulgur has cooled, add bulgur, season to taste with salt and pepper, and toss again. Transfer to a large serving bowl or platter to serve.