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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