This colorful and nutritious Vegetable Stew provides a healthy and hearty meal. The mix of tomatoes and sweet peppers blends nicely for a flavorful combination. Then by serving the stew over a bed of Spaghetti Squash you have a delightful dinner that’s filling and wholesome.
DIRECTIONS:
Start by preparing the spaghetti squash for roasting.
Preheat oven to 400 degrees. Cut squash lengthwise and remove seeds with a spoon.
Place squash on a baking sheet and drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper.
Using a silicon brush or your hands spread oil and salt & pepper mix around the squash until it’s evenly coated.
Roast in the oven for 45 minutes or until squash is tender and edges are slightly browned.
For the stew, place oil in a large pot over medium heat.
Once the oil is hot add chopped shallot, red pepper, and chopped yellow pepper.
Stir occasionally while cooking for 7-9 minutes or until peppers are softened.
Add in the garlic and spices and cook for 2 more minutes.
Next, add the vegetable broth, tomato sauce, tomato paste, diced tomato, and quinoa.
Stir until the contents are smooth and bring to a low boil.
Allow the stew to simmer on low heat for 30 minutes, stirring occasionally.
The, add in corn kernels and stir to combine.
Keep the stew on low heat until ready to serve.
Once spaghetti squash is done allow it to cool for 15 minutes before removing the squash with a fork.
Place a 1 cup portion of spaghetti squash in a bowl then pour 1 cup of vegetable stew over the top.
Enjoy!
