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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | medium (approx 2-3/4" long, 2-1/2" dia) | Red pepper thinly sliced | 1 | cup, cubes | Squash, winter, spaghetti, baked and shredded with fork (not cubed) | 5 | medium | button mushrooms, Sliced | 1 1/2 | slices | zucchini, grated with skin | 1 | bunch | Spinach, fresh baby | 1/2 | cup | 4 Cans Cannellini beans, canned rinsed and drained | 2/3 | cup, chopped | broccoli florets | 1/2 | cup | chicken broth, organic free range, fat free | 1/2 | small | Onion, chopped | 2 | tablespoons | olive oil, extra virgin | 1 | can (15 oz) | Hunt's tomato sauce |
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Steps
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Sequence
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Step
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| | 1 | Bake spaghetti sqash for approx 30 minutes, until soft, able to be shredded with fork.
While baking, chop rest of veggies. Sautee broccoli and onion together in 1/4th cup of water, 1 tsp of olive oil. Let steam. Add veggies in succession as you see fit. Add chicken stock. Add spices. Add baked squash, sauce, and finally, spinach. Let simmer for a few, then eat. |
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