Spaghetti squash was one of those vegetables that intimidated me because it took too long to roast, until I looked for a different way to make it in half the time. It has allowed me to create many meals, specifically vegetarian meals. The recipe below can be eaten for breakfast, lunch or dinner. It’s simple, delicious and healthy. If you’re looking for #meatlessmeals, which are satisfying and delicious then this one is for you.
Spaghetti Squash:
Heat oven to 400 degrees and line a baking sheet with parchment paper. Wash and cut a spaghetti squash into 1 1/2 inch thick slices. Remove and discard the seeds of each round to create a ring. Place the rings onto the lined baking sheet. Drizzle both sides with a little extra virgin olive oil and sprinkle some salt & pepper. Roast for 30-40 minutes until the squash is cooked through and can easily pull away from the skin.
Filling:
1 medium free range egg
2-3 chopped button mushrooms (scrubbed)
1-2 tablespoons of chopped fresh cilantro (or your choice of fresh herbs)
salt & pepper
*feel free to add 1/2 teaspoon of spices into the mixture such as turmeric, cumin or ginger.
Mix all ingredients in a bowl until well combined. Take partially cooked spaghetti squash (15-20 minutes into roasting time) from the oven and pour the filling into each round until 3/4 full. Place them back into the oven for the remaining 15-20 minutes until squash is cooked through. Remove from the oven and serve with a salad or greens of your choice. Enjoy!
#vegetarian #gluten-free #organic
feedforlove 