Ingredients
Scale
- 1/2 cup dried quinoa
- 1 medium spaghetti squash
- 1 (15 ounce) can white beans, drained and rinsed
- 1/2 red onion, chopped
- 1 green pepper, diced
- 1 red pepper, diced
- 1 clove garlic, minced
- 2 teaspoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried Italian Herbs
- 1 (24 ounce) jar tomato sauce
Instructions
- Cook quinoa according to package directions. Cut spaghetti squash in half, scrape out the seeds and then use a metal spoon to scrape out the “meat” of the spaghetti squash. You should get about 3 cups.
- Pre-heat oven to 400 degrees Fahrenheit. Heat a large skillet over medium heat and add olive oil and the onion. Cook onion for 2 minutes and then add the peppers, spaghetti squash, garlic and all the spices. Cook vegetable until tender, about 7 minutes.
- Next, add the quinoa, white beans and tomato sauce to the skillet and mix until combined.
- Place the skillet into the oven and bake for about 15 minutes. Let cool for a few minutes before serving and garnish with basil or parsley, if desired.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Entree, Gluten Free, Vegan