Spaghetti Squash with Sauteed Veggies | The Cozy Apron

Name: Spaghetti Squash with Sauteed Veggies | The Cozy Apron
Ingredients: 1 spaghetti squash, cut in half lengthwise, seeds scooped out and discarded; Olive oil; Salt; Black pepper; 1/2 teaspoon granulated onion; 3/4 teaspoon granulated garlic, divided use; 1 teaspoon Italian seasoning; 1/4 cup panko breadcrumbs; 1 onion, cut in half and sliced thinly into semi-circles; 1 teaspoon balsamic vinegar; 8 ounces shiitake mushrooms, sliced; 1 pint cherry or grape tomatoes, whole; 4 large cloves garlic, pressed in garlic press; Small squeeze of lemon (about 1-2 teaspoons); 2 cups (packed) baby spinach leaves, roughly chopped; 1/2 cup navy or great northern beans (from a can, drained and rinsed); 1 tablespoon chopped parsley; 2 tablespoons grated parmesan cheese, vegan or regular (optional)

"This spaghetti squash with garlicky sauteed veggies and white beans is a cozy, fall-inspired vegetarian meal, topped with crispy breadcrumbs!..."

INGREDIENTS

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1 spaghetti squash, cut in half lengthwise, seeds scooped out and discarded

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Olive oil

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Salt

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Black pepper

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1/2 teaspoon granulated onion

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3/4 teaspoon granulated garlic, divided use

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1 teaspoon Italian seasoning

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1/4 cup panko breadcrumbs

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1 onion, cut in half and sliced thinly into semi-circles

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1 teaspoon balsamic vinegar

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8 ounces shiitake mushrooms, sliced

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1 pint cherry or grape tomatoes, whole

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4 large cloves garlic, pressed in garlic press

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Small squeeze of lemon (about 1-2 teaspoons)

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2 cups (packed) baby spinach leaves, roughly chopped

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1/2 cup navy or great northern beans (from a can, drained and rinsed)

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1 tablespoon chopped parsley

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2 tablespoons grated parmesan cheese, vegan or regular (optional)

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