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.
- 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
- 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.