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A Vegetarian Dinner to Usher in Spring – Spaghetti Squash Primavera

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spaghetti_squash

Hearing bird songs and seeing crocuses? Spring’s around the corner here at Jens and Marie headquarters in Rhode Island! Why not try a light, veggie-filled dish to put a spring in your step?

Spaghetti squash is a winter squash, so it’s still available as winter transition to spring. The bright color and mild, nutty profile fit bring some life into a meal.  Spaghetti squash is a delicious low-carb option for those trying to remove simple carbs from their diet. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.

This fresh and light dinner uses delicious spaghetti squash in place of noodles. It’s quick to prepare and tastes great warm or as a cold salad.

 

spaghetti_squash
spaghetti_squash

Creamy Spinach and Spaghetti Squash Primavera

March 7, 2016

This fresh and light dinner uses delicious spaghetti squash in place of noodles. It's quick to prepare and tastes great warm or as a cold salad.

Ingredients

1 Spaghetti Squash

8 oz Frozen Spinach

1/2 cup crumbled feta (or substitute your favorite cheese)

2 Jens & Marie Roasted Beet & Kale Burgers - cooked

Directions

Preheat the oven to 350*F

Halve the squash lengthwise and scoop out the seeds with a spoon. Set the squash halves cut-side-up in a baking dish. Drizzle with olive oil and sprinkle with salt. Bake until fork tender, 35 to 40 minutes. Remove from the oven and use a fork to separate the flesh into strands. Transfer the squash "noodles" to a medium mixing bowl. Set aside.

Steam frozen spinach in medium sauce pan. After the spinach is fully cooked, season with olive oil, salt and pepper. Note: Red pepper flakes and nutmeg add a spicy and warm flavor!

Add feta and crumbled Jens and Marie Roasted Beet and Kale Burger to spinach mix.

Toss with spaghetti squash and serve.

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Categories: Blog

Author: Jens-and-Marie

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