2 Serves
221 Mins
In a large stock pot, heat olive oil over medium-high heat. Add onion and garlic, sautéing until lightly browned. Season with salt and pepper.
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ItalianVitamin K
653 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
624 µg / 400 µgCalcium
1229 mg / 1,300 mgIron
20 mg / 18 mgMagnesium
587 mg / 420 mgPhosphorus
879 mg / 1,250 mgPotassium
4413 mg / 4,700 mgSodium
1051 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
41 µg / 55 µgFiber
3 g / 28 gSugar
7 g / 50 gSaturated Fat
10 g / 20 gCholesterol
27 mg / 300 mgCaffeine
0 mgNet Carbs
12 gAlcohol
0 g
Add the tomatoes to the pot, cover, and simmer for one hour.
Stir in the Parmesan cheese, basil, and wine. Cover and simmer on low heat for an additional two hours.
Preheat your oven to 175°C. Bring a large pot of water to a boil. Halve the spaghetti squash lengthwise, remove seeds, and boil for 10-15 minutes until tender.
Scoop out the squash flesh with a fork to create spaghetti-like strands. Reserve the empty shells for stuffing.
In a large skillet, heat olive oil over medium-high heat. Sauté shallots, garlic, red onion, carrots, celery, and red pepper until tender, about 5 minutes.
Add yellow squash, zucchini, broccoli, and asparagus to the skillet. Season with salt and pepper and stir briefly.
Stir in 3/4 cup of the prepared marinara sauce and the spaghetti squash strands. Remove from heat and let cool slightly.
Fold in the fresh tarragon leaves and an additional 1/2 cup of marinara sauce into the vegetable mixture.
Fill the reserved squash shells with the vegetable mixture and top each with two thick slices of fresh mozzarella. Bake for 20 minutes until the cheese is bubbly and browned.
Remove from the oven and garnish each shell with 1 cup of marinara sauce before serving.
36
g145
g37
g
Italian
Italian