The Ultimate Veggie Spaghetti

If you want to enjoy a low-carb, gluten-free, vegetarian dish of spaghetti, this recipe does it all for you.  I personally throw a little bit of grated mozzarella cheese on the top, but can just as easily leave it off if you want to keep it vegan.

GF, Vegan, Vegetarian, Nut & Dairy free

Below recipe is for a 2.1/2 quart baking dish which makes about 6 serving sizes, of approximately 4 oz serving size.  This is the serving size the nutrition info is calculated to below:

Calories-74| Total Fat-4.5g | Trans Fats-0g | Saturated Fats-.5g | Polyunsaturated-.5g | Monounsaturated-3g| Carbohydrates-7g | Fiber-2g | Protein-2g | Sugar-.5g | Sodium-12.5mg

Ingredients

Mozzarella cheese optional

1 spaghetti squash

1 carton of cherry tomatoes

1-2 zucchini, chopped

4-6 medium sized Bella mushrooms, stems removed, chopped

1 handful fresh spinach

2 tbsp. extra virgin olive oil

2 tsp. garlic powder

2. tsp red pepper flakes

1 tsp. onion powder

1 tsp. oregano

1 tsp. sweet basil

salt & pepper to taste (not included in sodium nutrition info)
Shredded mozzarella cheese (optional, not included in nutritional info)

1. Place the spaghetti squash on a paper plate, and make several vent slits with a knife in various places.
2. Microwave the squash at 3 minute intervals until the squash is soft at your squeeze (Caution: squash will be very hot, so use a dish towel or wear an oven mitt to test softness). Depending on size of squash, this should take about 9-15 minutes.
3. Pour 1 tbsp. of oil into a sauce pan with the cherry tomatoes and cook on a medium heat for about 8-10 minutes
4. Press spoon or spatula onto each tomato to burst.
5. Add in zucchini and mushrooms, stirring in with burst tomatoes.
6. Add in 1 tbsp. of garlic powder, red pepper flakes, onion powder, oregano and sweet basil.  Stir well to coat veggies with spices.
7. Add handful of fresh spinach, switch to low heat and cover.
8. Carefully remove spaghetti squash from microwave, and split open with a knife, both horizontally and vertically.
9. Take a spoon and scoop out squash 'strings' into your serving dish, separating out the seeds and guts that run the center of the squash to discard with the skin.
10. Drizzle with remaining extra virgin olive oil, and sprinkle with 1 tsp. of garlic powder and red pepper flakes and gently stir.
11. Spinach should be wilted.  Remove from heat.  (Drain any excess liquid)
12. Pour veggies over spaghetti squash.  Top with mozzarella cheese if desired...Enjoy!