There are several things about this Fall pasta that make it DELUXE. It’s a very easy recipe to make, that tastes like you REALLY know your way around the kitchen. It uses easy to find ingredients that are really good for you. The veggies you add to the sauce are very versatile – it’s a great recipe to make when you have a bunch of random veggies left in the fridge that you don’t really know what to do with. You get to practice your chopping skills too! Make sure you are holding your knife correctly, using the right kind of knife, and chopping veggies the best way! It can change your world to master these tricks. There’s tons of how-to videos on YouTube, if you spend just a few minutes there to understand the basics, you will transform your kitchen experience.
Ok back to the recipe . . . It doubles as a wonderful lunch the next day (easy to pack, easy to heat, doesn’t stink up the microwave at work where all your co-workers shoot you gross “tuna, again?” looks from across the room) . . . it really is a winner. Sold? Wanna make it? Ok! Let’s do it!
So here we go . . .
This recipe consists of four steps:
- Cook the spaghetti squash
- Cook the noodles (I like to use the quinoa and brown rice fusilli from Trader Joe’s)
- Sauté veggies, then add pasta sauce and simmer.
- Combine and layer all the ingredients together in a bowl!
This dish is so fresh and delicious, yet simple and easy to prepare. Put on some tunes and go chop some veggies! 
Veggie Pasta
A delicious and healthy choice for lunch or dinner. Great for using up those random veggies in the fridge!
Ingredients
- 1 spaghetti squash
- 1 bag Quinoa & Brown Rice Fusilli Pasta (or pasta of choice) (or pasta of choice)
- 1 jar tomato sauce (I LOVE the Organic Tomato Sauce with Mushrooms from TJ's)
- 3-4 cups Random Veggies!!! I used 1 onion, 3 cloves garlic, 1 cup chopped zucchini, 1/2 cup mushrooms, 1/2 cup carrots, 1/2 cup broccoli, 1/2 cup bell pepper
- 1 tbsp extra virgin olive oil to saute the veggies in
- salt & pepper (to taste)
Instructions
Cook the squash
-
Chop it open lengthwise, be careful! Scoop out all the icky stuff in the middle with a spoon. Reserve the seeds to roast if you have too much time on your hands 🙂
-
Place cut side down in a 9x12 casserole dish with about an inch or so of water and cook at 350˚ for about 30 mins or until fork tender.
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When the squash is cool enough to handle, take a fork and pull the strands of squash loose to make spaghetti! Yum.
Cook the pasta
-
Follow the directions on the bag. 🙂 If using gluten free pasta - I strongly recommend running cold water over the cooked pasta to prevent it from getting gummy.
Saute the veggies
-
Start with a TBSP of evoo in the bottom of a cast iron skillet (large) and add some salt and pepper. Start cooking your veggies until they look like they are beginning to soften. Add the whole jar of tomato sauce and simmer until warm all the way through.
Layer
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Start with squash, then a layer of noodles, then lots of delicious veggie sauce. You can sprinkle parmesan cheese or nutritional yeast on top. Or perhaps a little fresh basil? mmmm.
Recipe Notes
Store and reheat ingredients separately and then plate up when you are ready for leftovers.
