STUFFED SPAGHETTI SQUASH ⁣


Flavorful, nourishing spaghetti squash boats.


I love using squash for winter recipes. Spaghetti squash is one of my favorites. It’s full of vitamins and minerals you won’t be getting in pasta so it's a great alternative with so many more health benefits.


Spaghetti squash is also full of fiber and helps regulate blood sugar. I love utilizing this in place of pastas and noodles for the cool winter months. These spaghetti squash boats feel like a warm hug that you need during those cold winter days.


The easiest way to cook spaghetti squash without using a microwave is to cut the squash in half horizontally and scrape out all of the seeds to make these "boats". Use a large knife to cut these in half and a spoon to scoop out all of the seeds in the spaghetti squash.


INGREDIENTS:


Spaghetti squash

1/2 cup chopped broccoli

1/2 cup sliced zucchini

1/4 cup mushrooms

1 package of Bilinski sausage (or protein of choice)

1-2 tbsp nutritional yeast

Avocado oil to drizzle

Salt and Pepper to taste



DIRECTIONS:


Preheat oven to 400⁣

Cut squash in half and remove the seeds.⁣

Season with salt, pepper, nutritional yeast and drizzle avocado or coconut oil over the spaghetti squash. ⁣

Place squash face down on a baking sheet lined with parchment paper. ⁣

Cook for 35-45 minutes at 400 degrees (use a fork to check if it’s done, you will know its done if the fork pokes through). ⁣

While Squash is cooking, cook veggies and chicken sausage over the stove.

Once squash is finished cooking remove some of the inside (about 1 cup) by scraping down with a fork and then add it to the skillet with the rest of the stuffing. ⁣

Mix all the ingredients until combined and then add back into the squash boats.

Top with cheese if desired and enjoy.

Feeds 2-4 people.


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