Spaghetti Squash & Sauce | WaffleHearts

Name: Spaghetti Squash & Sauce | WaffleHearts
Ingredients: 1 small spaghetti squash (1 pound or less); 2 cups diced tomatoes; 2 cups frozen spinach (no need to defrost); 2 cups chopped vegetables (any mixture of zucchini, broccoli, cauliflower, carrots, Brussels sprouts); 1 1/2 cups water; 1/2 cup dry green lentils; 1 teaspoon dried oregano; 1 teaspoon dried red pepper flakes (optional); 1 teaspoon dried minced onion; 1 teaspoon garlic granules; 1/2 teaspoon dried rosemary; 1/2 teaspoon paprika; fresh parsley (garnish); salt and pepper (to taste)

wafflehearts.com

Mix it up this week by serving this vegetable-loaded sauce atop spaghetti squash instead of pasta noodles.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at wafflehearts.com.

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Ingredients

1 small spaghetti squash (1 pound or less)
2 cups diced tomatoes
2 cups frozen spinach (no need to defrost)
2 cups chopped vegetables (any mixture of zucchini, broccoli, cauliflower, carrots, Brussels sprouts)
1 1/2 cups water
1/2 cup dry green lentils
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes (optional)
1 teaspoon dried minced onion
1 teaspoon garlic granules
1/2 teaspoon dried rosemary
1/2 teaspoon paprika
fresh parsley (garnish)
salt and pepper (to taste)