Vegan Spaghetti Squash with Stewed Green Tomatoes and Beets Tasty Recipes

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Vegan Spaghetti Squash with Stewed Green Tomatoes and Beets

"A brilliant fundamental dish for vegans!"

Ingredients :

2 spaghetti squashes, halved and seeded
1 tablespoon olive oil
half of sweet onion, sliced
2 beets, peeled and diced
three inexperienced tomatoes, diced
three tomatoes on the vine, diced
1 zucchini, diced
1/2 teaspoon salt
1 teaspoon floor black pepper

Instructions :

Prep : 40M	Cook : 4M	Ready in : 1H40M

Preheat oven to 350 stages F (one hundred seventy five levels C).
Place spaghetti squash reduce-side down in a baking pan. Pour in approximately 1 inch of water. Cover pan with aluminum foil.
Bake inside the preheated oven till smooth, 30 to 45 mins. Remove from the oven, uncover, and funky till without problems dealt with, 5 to 10 mins. Use a fork to scrape insides of squash into spaghetti strands.
Heat olive oil in a massive skillet over medium heat. Add onion; prepare dinner and stir till translucent, approximately 5 minutes. Add beets; prepare dinner and stir until barely softened, approximately five minutes. Stir in inexperienced tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are tender, about 15 mins. Season with salt and black pepper.
Serve stewed beet aggregate over spaghetti squash strands.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, prepare dinner it flippantly, and make clean-up less complicated.

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