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Here’s what you’ll need:

1 Medium Sized Spaghetti Squash

Finley Chop the following ingredients, but keep in mind any veggies will do:

1 Cup Mushrooms

1 Cup Green Pepper

1 Cup Asparagus

1 Cup Onion

1 Tablespoon Fresh Garlic

1 Cup Broccoli

1 Cup Cherry Tomatoes

1/2 Cup Sun-dried Tomatoes

1/2 teaspoon Oregano

1/2 teaspoon Basil

1/2 teaspoon Celtic Sea Salt

For some added protein you can use 1 1/2 Cups of Garbanzos or Cannellini Beans or you could even add in some shedded chicken

 

Make it

Cut the spaghetti squash into halves, scoop out the seeds, brush olive oil in the interior, and place the halves face down into a roasting pan with 1/2 inch of water on the bottom of the pan. Place into the oven at 350 for about 35 minutes or more depending on the size of the squash (check to see if it is done by poking it easily with a fork)

While the squash is baking, saute the onions and the garlic in olive oil, then start adding in the harder veggies first, as they soften add in the next batch ( so something like broccoli, asparagus, green peppers, mushrooms, sun-dried tomatoes, tomatoes – simply taking it from hard to soft) – This should take about 5-10 minutes.

Now take out the spaghetti squash from the oven and use a fork to scrape out the interior into your vegetable mixture, add spices, sauté quickly, and serve!

Makes 4 Servings

In Peace, Love, and Health,

Adita