It's National Pasta Month and pasta is on the mind, but when you need your intake of vegetables, sometimes the only reasonable solution is to trick yourself into eating vegetables.
How? Eat a vegetable forward meal that looks like pasta.
You can buy a spiralizer, which is a tool that turns veggies into appearing noodle-like, or you can use a common household item: your oven.
We made a perfect fall pasta-like creation of spaghetti squash using 1 squash, our Organico Bello Kale Tomato Basil Sauce, and topping it off with meatballs. The process was quick and painless, and the best part? Healthy and really delicious!
Produce pasta is gluten free, carb-free, and grain-free, and if you pair it with one of our organic sauces, and you have a completely wholesome meal! So what are you waiting for?
1 large squash
1/4 cup olive oil
1 jar Organico Bello Kale Tomato Basil Sauce
Salt and pepper, to taste
Preheat the oven to 450 degrees F. Cut the squash in half lengthwise and scrape out the seeds. Drizzle the halves with olive oil and season with salt and pepper to taste
Place the squash, cut-side down, onto the prepared baking dish, and place in the oven for 30 to 45 minutes, until fully cooked.
Meanwhile, heat a jar of Organico Bello Kale Tomato Basil Sauce in a large saute pan.
When the squash is cool enough to handle, using a kitchen spoon scrape the strands of squash from inside the skin-- the strands will look like thin spaghetti!
Toss the spaghetti squash in the pan with marinara, serve and enjoy!
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