Elevate Your Plate: Tomato Stuffed Squash Magic—Are you looking for a delicious way to boost your health and wellness? Look no further than our Tomato-Stuffed Spaghetti Squash recipe! This savory dish offers many benefits that help you feel your best inside and out.
First and foremost, spaghetti squash is a fantastic alternative to traditional pasta, making it perfect for those looking to reduce their carbohydrate intake or follow a gluten-free diet. Rich in vitamins, minerals, and fiber, spaghetti squash supports digestive health and helps you feel full and satisfied after your meal.
But we don’t stop there. By stuffing our spaghetti squash with flavorful tomatoes, we’re adding a powerful punch of antioxidants, particularly lycopene, which is linked to a reduced risk of chronic diseases like heart disease and certain cancers. Plus, tomatoes are a great source of vitamins C, K, and potassium, all of which contribute to overall health and vitality.
Our recipe also incorporates other wholesome ingredients like garlic, onions, and herbs, enhancing the flavor and providing additional health benefits. Garlic, for example, has antibacterial and antiviral properties, while onions are rich in antioxidants and can help support immune function.
By incorporating our Tomato-Stuffed Spaghetti Squash into your meal rotation, you’ll treat your taste buds to a delightful dish while nourishing your body with nutrient-dense ingredients that promote overall wellness.
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Ingredients:
Gluten-Free, Vegan, Serves 8
- 1 large onion, diced
- 4 medium spaghetti squash
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 green bell pepper, diced
- 15 oz can diced tomatoes
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 teaspoon dried oregano
Directions:
Preheat oven to 375°F (190°C). Cut each spaghetti squash in half lengthwise and remove the seeds. Place the squash halves, cut side up, in a baking dish, and bake in the oven for 40 minutes or until tender. Meanwhile, heat the olive oil over medium heat in a large skillet. Add the onion and garlic and cook for 2-3 minutes until fragrant and softened.
Add the red and green bell peppers and cook for 5-7 minutes until softened. Add the diced tomatoes, basil, oregano, salt, and pepper and combine. Simmer the tomato mixture for 10-15 minutes until the flavors have melded together. Remove the spaghetti squash from the oven and let cool slightly.
Using a fork, scrape the spaghetti squash into strands and add them to the tomato mixture in the skillet. Stir to combine and cook for 1-2 minutes until heated through. Stuff the spaghetti squash shells with the tomato mixture and serve.