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Categories:Viewed: 16 - Published at: 3 years ago
Ingredients
- 2 spaghetti squashes, halved and seeded
- 1 tablespoon olive oil
- 1/2 sweet onion, sliced
- 2 beets, peeled and diced
- 3 green tomatoes, diced
- 3 tomatoes on the vine, diced
- 1 zucchini, diced
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
Method
- Preheat oven to 350 degrees F (175 degrees C).
- Place spaghetti squash cut-side down in a baking pan. Pour in about 1 inch of water. Cover pan with aluminum foil.
- Bake in the preheated oven until tender, 30 to 45 minutes. Remove from the oven, uncover, and cool until easily handled, 5 to 10 minutes. Use a fork to scrape insides of squash into spaghetti strands.
- Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add beets; cook and stir until slightly softened, about 5 minutes. Stir in green tomatoes, tomatoes, and zucchini. Simmer until beets are tender and tomatoes are soft, about 15 minutes. Season with salt and black pepper.
- Serve stewed beet mixture over spaghetti squash strands.
