Spaghetti Squash
I adore how a wide variety of cooked veggies, protein, and creamy sauces have all tasted amazing in these. Once cooked, simply scrape the squash’s sides, and you’ve got an inexpensive, allergy-friendly pasta in front of you! The texture comes out perfectly thin every time, and I’ve eaten this countless times. Enjoy this easy, fun, family-friendly meal year round!
Ingredients:
1 spaghetti squash, any size
1 tbsp avocado oil
Optional Toppings:
Sauteed veggies: broccolini, garlic, mushrooms, olives, onions, spinach, sun-dried tomatoes
Protein: chicken, grass-fed beef, shrimp
Miscellaneous: hot sauce, jackfruit, marinara sauce, pesto
Seasonings: black pepper, cayenne, Italian seasoning, paprika, turmeric
Garnishes: avocado, cilantro, fresh basil, goat cheese
Directions:
Preheat the oven to 400°F degrees if using a small squash, or 375°F if medium or large.
Cut the squash in half, then scoop the seeds and pulp out and discard them.
Coat each half in oil then place them flat side down on a baking sheet.
Cook for 30-35 minutes, or until soft.
While cooking, prepare your toppings of choice.
Grab a fork and scrape the interior’s sides to shred the squash into “noodles.”
Enjoy!
