What is a recipe using spaghetti squash?

Spaghetti Squash Primavera Serves: 4 Ingredients 1 medium spaghetti squash 1 1/2 carrots, diagonally sliced 1/2 cup organic celery, diagonally sliced 3 cloves garlic, minced 1 1/2 cups shredded cabbage 1 small zucchini, chopped into small pieces 1 1/2 cups cooked pinto beans, or 1 (15 ounce) can, no or low salt, drained 1 1/2 cups chopped tomatoes or 1 (15 ounce) can no salt added or low sodium, drained 1/3 cup apple juice 1 teaspoon dried thyme 1 teaspoon dried parsley 1 cup pasta sauce, no salt added or low sodium 1 head romaine lettuce leaves Directions Slice spaghetti squash in half lengthwise; remove seeds. Place both halves upside down on a baking panthat has a quarter cup of water added to it. Bake for 45 minutes at 350 degrees or until tender.

Meanwhile, cook carrots and celery in 2 tablespoons of water in a covered pan over medium heat for 10 minutes, stirring occasionally. Add a little more water if needed. Add garlic, cabbage, and zucchini and cook, covered, for another 10 minutes.

Stir in remaining ingredients, except for pasta sauce. Cover and simmer for 10 minutes or until carrots are tender. When squash is done, remove from oven and using a fork, scrape spaghetti-like strands from squash into a bowl.

Add pasta sauce and combine by mixing thoroughly. Mix the vegetables, beans and herbs with the squash/pasta sauce mixture and serve on a bed of shredded romaine lettuce, if desired, or place back in the hollowed out squash bowls.

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