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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