VEGETABLE SIDE DISH FOR SPAGHETTI RECIPES

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

Steps:

• "INSTANT POT SPAGHETTI SQUASH Make this healthy, refreshing Instant Pot Spaghetti Squash (Pressure Cooker Spaghetti Squash) in 15 mins! Low carb, gluten free, paleo substitute for pasta. Author: Amy + Jacky | Pressure Cook Recipes Recipe type: Breakfast, Brunch, Dinner, Lunch, Quick Meals, Side Dish, Snack, Vegetables, Super Easy Cuisine: World PREP: 2 MINS | COOK: 13 MINS | TOTAL: 15 MINS SERVING: 2 - 4 RATED 5.0/5 FROM 3 REVIEWS INGREDIENTS 1 whole (1149g) spaghetti squash 1 cup (250ml) cold water INSTRUCTIONS Cut the Spaghetti Squash in Half: Use a sharp knife to cut the spaghetti squash in half lengthwise. Be careful cutting the squash as it is hard and slippery. Scoop Out the Seeds: Scrape out the seeds and bits with a spoon. Place Spaghetti Squash in Pressure Cooker: Place 1 cup (250ml) of cold water and a trivet into the Instant Pot Pressure Cooker. Place Spaghetti Squash on the steamer rack, close the lid. Pressure Cook Spaghetti Squash: Pressure cook at a) For Al Dente Spaghetti Squash: High Pressure for 6 minutes + Quick Release OR b) For Softer Spaghetti Squash: High Pressure for 8 minutes + Quick Release. Open the lid carefully. Scrape Out the Strands: Remove spaghetti squash from pressure cooker. Gently pull the flesh away from the skin with a fork to create long “spaghetti-like” strands. Serve: Serve the squash immediately with your favorite main dish or sauce."