Marinara veggie stackers
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
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
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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.
Member Ratings For This Recipe
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KATHYJO56
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RAPUNZEL53
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AJB121299
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PATRICIAANN46
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EVILCECIL
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AGASSIFAN
