Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 262.3
- Total Fat: 9.0 g
- Cholesterol: 0.0 mg
- Sodium: 23.6 mg
- Total Carbs: 34.0 g
- Dietary Fiber: 6.5 g
- Protein: 6.6 g
View full nutritional breakdown of Marinara veggie stackers calories by ingredient
Marinara veggie stackers
Submitted by: FRENCHIFAL
Introduction
Super delicious and healthy! Satisfies my pasta cravings with veggies and quinoa. Super delicious and healthy! Satisfies my pasta cravings with veggies and quinoa.Number of Servings: 4
Ingredients
-
Marinara:
Red Ripe Tomatoes, 4 large
Onions, raw, .5 cup, chopped
Garlic, 2 clove
Red Wine, 3 oz
Granulated Sugar, .5 tsp
Basil, 2 tbsp
Olive Oil, 2 tbsp
Stackers:
Portabella Mushrooms, 4 large
Quinoa, 1 cup cooked
Eggplant, fresh, 1/2 sliced
Summer Squash, 1/2 sliced
Zucchini, 1/2 sliced
Pam Organic Olive Oil Spray (1 second spray), 10 serving
Directions
1. Finely chop onions and garlic. Simmer for 5-10 minutes in olive oil, until they grow tender.
2. Deglaze with the red wine. Add chopped tomatoes, stir well. Simmer for at least 30 minutes (best if you simmer for 1-2 hours).
3. Add sugar (very small amounts at a time, to cut acidity) and fresh basil leaves. Stir well. Simmer another 15 minutes.
4. Preheat oven to 350 and line a baking sheet with aluminum foil. Combine 1/2 cup dry quinoa and one cup water in a saucepan; heat to boiling, then cover and reduce to a simmer. Simmer 15 minutes, then fluff with a spoon or fork.
5. Thickly slice eggplant, squash, and zucchini. Scoop gills and steps out of mushroom caps. Very lightly spray aluminum lining with Pam; spread vegetable slices and mushrooms on pan and very lightly spray the tops.
6. Bake vegetables and mushrooms for 20 minutes, flipping halfway through. Set a portabella cap on a plate (or a bed of lettuce/spinach, not included in calories). Fill inside with quinoa, cover with 1/2 Tbsp marinara. Layer eggplant, squash, and zucchini on top. Cover with another Tbsp or two of marinara.
Serving Size: Makes 4 servings, of one stuffed mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHIFAL.
2. Deglaze with the red wine. Add chopped tomatoes, stir well. Simmer for at least 30 minutes (best if you simmer for 1-2 hours).
3. Add sugar (very small amounts at a time, to cut acidity) and fresh basil leaves. Stir well. Simmer another 15 minutes.
4. Preheat oven to 350 and line a baking sheet with aluminum foil. Combine 1/2 cup dry quinoa and one cup water in a saucepan; heat to boiling, then cover and reduce to a simmer. Simmer 15 minutes, then fluff with a spoon or fork.
5. Thickly slice eggplant, squash, and zucchini. Scoop gills and steps out of mushroom caps. Very lightly spray aluminum lining with Pam; spread vegetable slices and mushrooms on pan and very lightly spray the tops.
6. Bake vegetables and mushrooms for 20 minutes, flipping halfway through. Set a portabella cap on a plate (or a bed of lettuce/spinach, not included in calories). Fill inside with quinoa, cover with 1/2 Tbsp marinara. Layer eggplant, squash, and zucchini on top. Cover with another Tbsp or two of marinara.
Serving Size: Makes 4 servings, of one stuffed mushroom
Number of Servings: 4
Recipe submitted by SparkPeople user FRENCHIFAL.
Rate This Recipe
| Rating: |
|
Click here to login and rate this recipe |
Member Ratings For This Recipe
-
Incredible!
