Insta:
Rosehip oil:
Glossier lip:
Archipalego candle:
Spaghetti squash and Mushroom-Tomato sauce
For the squash:
Preheat oven to 375
Add squash on a baking sheet
Cook for 20 min
Remove from oven
Cut in half, coat with oil (olive, coconut, avocado, or ghee), salt, and pepper
Put back in face up for about 30-40 minutes or until golden brown and cooked through!
For the mushrooms and garlic:
Preheat oven to 375
Chop 1 lb shiitake / button mushrooms
Add avocado oil, salt, pepper, red pepper flakes, and thyme to both the mushrooms and a whole clove of garlic
Roast for 25-30 minutes or until garlic is golden brown and mushrooms are crispy
For the sauce
*optional* remove one Italian sausage from the packaging and sauté on medium/ high until slightly pink but cooked
Remove from pan. Add avocado oil and half a purple onion, chopped
Caramelize onion until golden brown, add two cloves roasted garlic, chopped
Add one can San Marzano tomatoes and reduce heat. If tomatoes are whole, mash them a bit with a fork.
Add lid (cracked) and simmer on low for 35-40 minutes
Remove from heat, add salt, pepper, and Italian seasoning.
Add mushrooms, stir, and enjoy with squash and sautéed broccoli!
This would be super good with some toast as well
To make toast:
Coat a few pieces of bread with avocado oil, salt, pepper, and some mashed cloves of roasted garlic and grill!
I hope you guys enjoy this meal. SO perf for fall!!!
Kisses,
MM