With 16 grams of protein per serving, this veggielicious meal, was a flavorful way to *squash* my pasta craving! (LOL…I’m so cheesy)
1 Spaghetti Squash
4 Zucchini, rinsed and diced (or other veggies,like broccoli, brussel sprouts,or asparagus)
Red Sauce (I used trader joe’s 3 cheese)
2 Tbsp Extra Virgin Olive Oil
4 Tbsp Kerrygold Butter!
A dash of salt, pepper, and garlic powder
Parmesan cheese (optional)
Fill a medium saucepan with an inch of water and season it with a few pinches of salt. Insert a steamer basket; if the water comes up through the holes of the basket, pour a little out. Cover the pan and bring the water to a boil over high heat, then reduce the heat to low and let the water simmer.
Meanwhile, trim the artichokes. Pull off any damaged or brown leaves and discard. Using a serrated knife, trim the stems, leaving about half an inch, then cut off the pointy top third. (The artichokes should fit, stem-end up, in the steamer basket with the lid on the pan.) Place the artichokes stem-end up in the steamer basket, cover, and steam for 20 minutes. Check for doneness by pulling off an outer leaf from each and poking the base of the stems with a sharp knife—if the leaves come off easily and the knife slips easily into the base, the artichokes are ready. If they’re not, steam for another 10 to 15 minutes as needed. Serve with melted Kerrygold butter.
Preheat the oven to 375 degrees.
Carefully cut the squash in half lengthwise. With a spoon scoop out the seeds in the center, discard. Line a baking sheet with foil. Drizzle the inside of the squash with olive oil, salt,pepper,and garlic powder. Place squash face down on prepared baking sheet. Surround with any veggies you would like to roast (I diced zucchini). Cover with foil and bake 30-40 minutes. The outer skin of the spaghetti squash should be fork tender). Remove squash from the rind gently using a fork.
Mix together with veggies and red sauce (and cheese). Enjoy!