Plant based spaghetti squash recipe
Recipe
Ingredients:
(In this recipe quantity does not matter, so amount of each ingredient can be adjusted as needed for your family size).
Spaghetti squash
Portobello mushroom
Tomatoes
Garlic
Onion
Pizza sauce or your choice of spaghetti sauce
Spices of your choice. I use a black pepper mix and Italian seasoning mix by Rebel Roots they are amazing! I’ll add their link below. 👇🏼👇🏼👇🏼
Directions:
Preheat oven to 400 degrees F.
Cut spaghetti squash in half and then in to 1.5” rings. Lay flat on baking sheet cook 15 mins and flip and cook another 15 mins.
Heat a nonstick frying pan to high. Once it is nice and hot, add the onion and garlic and water sauté until tender and add all other veggies. Since this is a salt free recipe I add a squeeze of 1/2 a lemon to give it a nice balance and brighten the dish. Make them sweat by putting the lid on. Once they release water, take the lid off and allow the water to cook off.
After the spaghetti squash cools some, take a fork and gently pull away from the skin. It will naturally shred just like noodles. Add your sauce and sautéed veggies and any other topping of choice.
Seasoning Link:
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