Spaghetti Squash is so versatile you can treat it just like pasta. If you don’t like mushrooms, just add seasoning, almonds, and butter and serve with grapes.
But if you do like mushrooms—-whoop whoop… it is so delicious! I love the thought that eating something so good helps my immune system and helps prevent the adverse effects of excess estrogen, according to Organic Facts about mushrooms.
You can tell it’s summer when the squash recipes keep rolling out, one after another! The spaghetti squash is so much fun to cook with because it looks like spaghetti, yet has much more nutritional impact. To begin, wash, then bake your spaghetti squash at 350 for 1 hour. Set aside until cool enough to handle, then split it down the middle and scoop out the seeds. Take a fork and pull across the flesh of the squash making strings. Always use organic when possible.
For the Squash
In a Small bowl combine:
1 clove minced garlic
1 cup chopped fresh baby spinach
1 tsp salt free seasoning
1 tbsp olive oil
You can microwave this 1 minute or if you fear microwaves….heat on top of the stove until ingredients are just warmed and spinach wilted. Remove and toss spaghetti sauce with this spinach combination.
Heat in a skillet 1 tbsp olive oil
Add 1/4 onion
Add 1 packaged, washed, sliced baby bella mushrooms
1 clove of minced garlic.
Once mushrooms are soft add 1 tsp salt free seasoning
1/2 tsp pepper, and 1/2 cup low sodium chicken or vegetable broth.
It’s ready to pour over your spaghetti and top with almonds.