Spaghetti squash is a versatile and delicious fall staple, kid friendly and lower in carbohydrates. It eats like traditional spaghetti, but has none of the side effects sometimes experienced with eating refined grains, stomach bloat, gastrointestinal discomfort and weight gain.
Prep Time: 30 minutes | Cook Time: 45 minutes | Serves: 4
Serve the spaghetti squash mixture stuffed back into the shells, (if they are smaller size spaghetti squash), for individual portions or family style in a large bowl.
Ingredients
- 2 each- Spaghetti Squash, medium size
- 2 Tablespoons- coconut oil
- 1 medium- onion, minced
- 2 cloves- garlic, peeled and minced
- 2 cups- mushrooms, washed and trimmed cut into small pieces, (I used oyster mushrooms)
- 1 head- broccoli, florets cut off , reserve stems for another use
- 1/2 cup- water
- 1 teaspoon- natural salt
- Pinch- crushed red pepper
- Fresh ground pepper to taste
- 1/2 cup- Greek olives, chopped
- 1/2 cup- fresh basil leaves, chopped
- Optional- Parmesan, or Pecorino romano cheese to sprinkle on top
- Method
- Preheat oven to 375 degrees.
- Wash outside of spaghetti squash and cut in 1/2 lengthwise from stem end to tail end. A serrated knife makes this job a little easier.
- Scoop seeds out of spaghetti squash with a spoon or your hand. Season spaghetti squash with a sprinkle of salt and pepper.
- Lightly oil a baking dish or sheet pan or spray with oil. Place spaghetti squash cut side down on pan and bake for 35-50 minutes until tender, but not overcooked. Cooking time will vary depending on size of squash.
- While squash is cooking, heat up a medium sized saute pan. Place coconut oil in pan and saute onions and garlic for 2-3 minutes over medium heat until softened.
- Add mushrooms and continue to saute until mushrooms release liquid and start to brown up.
- Add broccoli florets and toss to combine.
- Season mixture with salt, pepper and crushed red pepper.
- Pour water over vegetables, place lid on pan and turn heat down to low. Cook mixture for 8-10 minutes until broccoli is tender crisp.
- Add olives and basil, stir to combine.
- When spaghetti squash is cooked, remove from pan and place on a clean surface. Let squash cool until is it easy to handle. With a fork scrape out insides of squash, it will look like long thin strand, and place in a mixing bowl. Reserve shells.
- Add sauteed vegetable mixture to bowl and stir to combine.
- Taste and adjust seasonings as needed.
- Divide spaghetti squash mixture between 4 squash shells, heaping filling into each.
- Serve warm or at room temperature.
- Garnish with a sprinkle of cheese or a dollop of pesto for an extra pop of flavor.