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Roasted Spaghetti Squash with Fresh Tomato Basil Sauce

Ingredient List

2 cups cherry tomatoes
1/2 cup carrots, chopped
1 large shallot, sliced
2 garlic cloves, chopped
1 15 oz can chickpeas
2 tbsp extra virgin olive oil
¼ tsp crushed red pepper (optional)
Sea Salt
Freshly ground pepper
2 tbsp fresh basil
1 spaghetti squash, halved and seeded
2 tbsp avocado oil
1 cup broccoli crowns
1 small zucchini, sliced and halved
2 Portobello mushroom caps
1 Tbsp freshly grated Parmesan cheese or nutritional yeast



Directions

Preheat oven to 375 degrees Farenheit.

Place spaghetti squash face down on baking sheet and put in oven for about 30 minutes or until soft. Remove squash and set aside to cool. Turn to broil (or turn on grill if using to cook veggies)

Heat 2 tbsp olive oil in medium skillet. Add shallot, garlic and red pepper. Sauté for 2 minutes. Add tomatoes, carrots and basil and cook for about 20-30 minutes or until tomatoes are soft and sauce begins to thicken.

Meanwhile, in a medium bowl, mix broccoli and zucchini with 1 tbsp avocado oil, salt to taste and fresh ground pepper. Pour veggies onto baking sheet and place in oven for 10 minutes (or use grill to prepare veggies).  Drizzle Portobello mushrooms with 1-2 tsp avocado oil, salt and pepper and place on grill or in pan over stove.  Cook until soft.

Remove veggies from oven. Using a fork, scrap out inside of spaghetti squash onto a platter.  Top with tomato sauce and veggies.  Serve with parmesan cheese or nutritional yeast.  Serve hot.

 

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