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Recipe for Spaghetti Squash

Wednesday, March 28th, 2012

Stuffed Spaghetti Squash

I really love spaghetti squash. It’s so delicious, healthy, and super easy to make! It’s also an excellent replacement for those of you looking to cut back on grains or go gluten free. My last spaghetti squash recipe was a huge hit so I decided to make another version to share with you. I think you may like it even more then the last!! You’ll need:

  • 1 spaghetti squash
  • 1 bunch asparagus, cut into 1 inch pieces
  • 1 cup frozen peas
  • 1 cup shitake mushrooms, sliced very thin
  • 1 -2 large shallots, sliced very thin
  • 2 cloves garlic
  • 4 oz raw goat cheese
  • small pat of organic butter
  • sea salt
  • fresh cracked pepper

Preheat oven to 400 degrees F. Cut squash in half lengthwise. Using a spoon, scoop out the seeds. Place on a baking sheet, cut side down and bake for 30-40 minutes.

While the squash is cooking, prepare your veggies for filling. In an iron skillet over medium heat, melt a small pat of organic butter. Add minced garlic and finely sliced shallots and cook until soft, about 3-4 mins. Next add cut asparagus, shitake mushrooms, peas and some sea salt to taste. If your pan is getting dry, add a little water to get things moving – no need to add more butter! Cook until tender, about 6-7mins.

While your veggies are cooking, remove your cooked spaghetti squash and flip over so you have the “bowl” side up. Simply spoon cooked veggies into your spaghetti squash bowls and top with fresh cracked pepper and shredded goat cheese.

There you have it, a simple meal that’s super clean yet still still hearty and filling. This dish is easy to make, tastes delicious, and is 100% grain and gluten free! If weight loss is a goal, try replacing grains like rice and pasta for starchy vegetables like spaghetti squash. You will notice a huge difference both in the way you look and feel! Enjoy!! xo

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10 Responses to “Recipe for Spaghetti Squash”

  1. Anonymous March 28, 2012 at 6:53 pm #

    LUV spaghetti squash!

  2. Anonymous March 28, 2012 at 7:48 pm #

    Gorgeous! I’m making almond kefir as soon as I’m done with tennis tomorrow! Can’t wait to try. Thanks for the recipe.

  3. Anonymous March 28, 2012 at 7:56 pm #

    We love it as well! Make it all the time!!

  4. Kibby March 28, 2012 at 10:08 pm #

    Oh, this looks delicious! I loved your last spaghetti squash dish – one of my favs! This will be another. I love asparagus (along with all the other ingredients) so this will be a winner. I love the idea of using squash as a replacement for the grains, which will be useful for me right now. I’ll let you know how it turns out. Look forward to making this!

  5. LizAshlee March 29, 2012 at 12:25 pm #

    Wow, this looks amazing!! I love spaghetti squash..what a fun way to mix it up!

  6. Colleen March 30, 2012 at 1:30 pm #

    This sounds good except for the mushrooms, I’m going to try it for dinner next week. I noticed you specifically mentioned an iron skillet – does it really matter what kind of skillet you use??

    • Linda April 2, 2012 at 5:03 pm #

      No, any skillet will do. I just like the iron skillet because it provides a nice, even heat 🙂

  7. Kibby March 30, 2012 at 6:33 pm #

    Just finished eating this dish – HOLY MOLY! It was fantastic! So filling and full of flavor. It was easy to prepare and put together. I had some Naked Goat cheese finely grated on top. OOOHHH! Heaven! I love goat cheese. 🙂 Had a nice massaged kale salad before it and now I am sitting here with a happy belly. Give this dish a try. You will not be disappointed. Another favorite from Linda that will be added to my veggie arsenal of recipes. It’s going up on my pinterest recipes board.

    • Linda April 2, 2012 at 5:02 pm #

      Yay, Kibby, so glad you liked it!! Anything with spaghetti squash is good in my book! 🙂

  8. Judee @ Gluten Free A-Z June 26, 2012 at 7:05 pm #

    I am such a spaghetti squash fan. Fabulous looking recipe.
    Judee @ Gluten Free A-Z recently posted…Chilled Carrot Ginger SoupMy Profile

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