Get In My Belly!

Spaghetti Squash Recipe

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      Spaghetti squash is one dinner favourite of mine that never fails! Each and every time I make it I find it to be done super quick, easy, and deliciously! I love spaghetti squash for a few reasons- but my most favourite thing about it is that it dups and substitutes as a pasta. When I'm feeling really hungry and wanting something more "hearty", spaghetti squash always does the trick for me! 

Yields:

  • 2 servings

Ingredients:

  • 1 medium sized spaghetti squash
  • 1 tablespoon organic pesto
  • 1 teaspoon sea salt
  • 1 teaspoon garlic seasoning
  • 1 teaspoon cayenne pepper
  • 1 tablespoon coconut oil

Method:

  1. Preheat your oven to 400 degrees F.
  2. Cut your spaghetti squash in half (lengthwise) and place it open faced on a baking sheet/pan lined with tin foil or brushed with coconut oil.
  3. Using a spoon, scoop out the seeds from inside the squash.
  4. Next, lightly season the squash by adding fresh pesto, sea salt, garlic, cayenne pepper, onion, and basil.
  5. Roast for about 35-40 minutes. (TIP: The squash is ready to be removed from the oven when you can easily scrape the inside with fork and it comes apart easily).
  6. Remove the squash from the oven and allow it to cool for 3-5 minutes. 
  7. Using a fork, begin to scrape out the inside of the squash as it starts to form stringy "noodles"
  8. Place the noodles in a medium sized bowl and toss with mixed vegetables 

Bon Appétit 

Kylie xo