Pesto + Mushroom Spaghetti Squash

Winter is here and that means that we can still find all types of squashes around the grocery store! One of my favorite is spaghetti squash, which I didn’t even know existed until about 5 years ago.

I feel that back home we only have like two types of squashes so when a friend introduced me to it my eyes couldn’t believe it… A squash that turns into pasta? I’m in!

This is a great meal to enjoy at lunch or dinner. It’s also ideal for those avoiding gluten or trying to cut some carbs while adding more veggies to their diet.


Serves: 2               Prep Time: 10 min.              Cooking time: 30 min.                Total: 40 min.


Ingredients

  • 1 Spaghetti Squash
  • 1 Cup of my Classic Basil Pesto
  • 2 cups mixed mushrooms sliced
  • 2 Tbsp. nutritional yeast
  • 1 Tbsp. Coconut oil
  • 1/4 cup Kalamata olives
  • 1/4 tsp black pepper
  • A pinch of sea salt

Directions

  • Pre-heat the oven to 350F.
  • Cut the squash in half, scoop out the seeds and place both parts in a baking pan facing down. Bake in the oven for 30 min.
  • Sauteé the mushrooms in a pan with the coconut oil, salt and pepper.
  • Add the pesto sauce to the pan with the the mushrooms, stir, cover and turn the heat off.
  • When the squash is ready carefully turn it around and with a fork scoop the stringy pulp out.
  • Mix the spaghetti to the pan with the sauce and add the nutritional yeast.
  • Mix well and serve over the squash shell.
  • Top it off with the olives.