The secret to changing up your meals while keeping them light and healthy is vegetable noodles. Zucchini, beet or squash varieties are a great, gluten-free alternative to regular pasta and add more veggies to your diet and colour on your plate.
- 1 large spaghetti squash
- Extra virgin olive oil for seasoning
- 1 jar 630 mL Bertolli Traditional Marinara with Italian Herbs & Fresh Garlic Sauce, warmed
- Salt and pepper to taste
Heat oven to 400°F (200°C). Cut squash in half lengthwise and remove seeds. Brush with oil. Place on baking sheet, cut-side down. Bake 45 min. or until tender.
Use a fork to gently scrape squash into spaghetti-like strands, and discard rind. Top with sauce. Serve while warm.