Pasta Alla Formiana Made With Vegetables & Spaghetti Squash Inspired By Giada De Laurentiis @GDeLaurentiis
Watching the Food Network is one my common hobbies. Giada De Laurentiis is one of my favorite chefs. I watch her show everyday! Everything about her show makes me want to jump through the T.V. I was inspired by her recipe for pasta alla formiana. It looked devine! I wanted to make a lighter version with more greens. If you’d like to try out her recipe, you can find it here! But if you’d like to try mine, keep scrolling down!
You will need:
- One Jar of your favorite pasta sauce. Giada made her own, but I wanted something quick and easy.
- Five cups cooked spaghetti squash.
- One Green, One Yellow, and One Red Bell Pepper. Sliced.
- One Large Onion Sliced.
- One Tbsp Olive Oil
- Ten Medium Tomatoes
- Garlic Powder
- Onion Powder
-Preheat oven to 425 degrees.
-Steam the peppers and onions for four minutes in a microwave steam bag.
-Grease a baking pan with cooking spray or olive oil.
-Slice the tomatoes 1/2 an inch thick.
-Line the baking sheet with a tomato layer.
-Sprinkle a pinch of: pepper, garlic powder, and onion powder over the tomatoes.
-In a mixing bowl, combine: spaghetti squash, peppers, onions, and pasta sauce.
-Top the layer of tomatoes with the squash and pepper mixture.
-Even out the dish with a spoon.
-Top the dish with another layer of tomatoes.
-Add one tbsp of olive oil to the top of the tomato layer
-Sprinkle a pinch of: pepper, garlic powder, and onion powder over the top.
-Put dish into the oven for one hour.
While the dish was cooking, I prepared dinner salads. These salads had: spinach, arugula, yellow bell peppers, apple chips and Annie’s Lite organic salad dressing.
If the dish has too much liquid at the bottom from the vegetables, drain the edges into the sink.
I served these with flax seed mozzarella sticks. You can find that recipe here.
Recipe makes approximately 13 cups.
Nutrition, Per Cup: 106 Calories, 3 g Fat, 17 g Carbs, 5 g Fiber, 4 g Sugar, 3 g Protein
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