This colorful and nutritious 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.



1 large shallot, chopped

2 Tablespoons Clearly Organic Olive Oil

1 red pepper, seeded and chopped

1 yellow pepper, seeded and chopped

2 cloves garlic, minced

2 teaspoons Clearly Organic Paprika

1 teaspoon Clearly Organic Garlic Powder

1 teaspoon Clearly Organic Cumin

1 (8oz) can Clearly Organic Tomato Sauce

1 (6oz) can Clearly Organic Tomato Paste

1 (14.5oz) can Clearly Organic Diced Tomatoes

3 cups Clearly Organic Vegetable Broth

1/2 cup Clearly Organic Quinoa

1 (16oz) can Clearly Organic Sweet Corn


Roasted Spaghetti Squash Recipe:

1 large spaghetti squash, cut lengthwise and deseeded

2 Tablespoons Clearly Organic Olive Oil

1/2 teaspoon sea salt

1/4 teaspoon Clearly Organic Ground Pepper


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. Place pan in the oven and roast 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.  Cook stirring occasionally for 7-9 minutes or until peppers are softened. Add the garlic and spices and cook for 2 minutes. Add vegetable broth, tomato sauce, tomato paste, diced tomato, and quinoa. Stir until contents are smooth and bring to a low boil. Allow the stew to simmer on low heat for 30 minutes, stirring occasionally. Add corn kernels and stir to combine. Keep 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!

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