Friday, October 7, 2016

Spaghetti Squash with Tomato Sauce and Shrooms

Super easy and light dinner dish thats ultra low carbs and calories. If you've never played with spaghetti squash before, it's a fun squash that tears into spaghetti like shape after being baked, simply by combing a fork into the center. Enjoy!

Spaghetti Squash with Tomato Sauce and Shrooms 
by Sarah Farsh October 7th, 2016
  • 1 medium size spaghetti squash
  • 1 can 365 Everyday Value™ organic tomato sauce
  • 1 tsp garlic powder
  • salt/pepper to taste
  • 1 lb baby portobello mushrooms, minced
  • 2 tsp tamari
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 tsp coconut oil
Preheat over to 350. Slice spaghetti squash in half vertically, and scoop out seeds. Place squash on cookie sheet, inside facing up (skin side down) and bake in over for 45 - 60 minutes. Meanwhile, sauté mushrooms, garlic, shallot, tamari, salt/pepper in a skillet with coconut oil. When spaghetti squash is cooked (soft to the touch of a fork stab), let cool until it's ready to be handled (about 5 min). Using your fork, scrape the inside of the squash to form spaghetti like strands of squash. Scoop out all of the squash from the skin, and transfer into a large skillet. Poor tomato sauce over top and add garlic powder, salt and pepper to taste. Cook on low, just to combine sauce with squash. Plate spaghetti squash, top with shroom mixture and garnish with vegan parm cheese and fresh basil. 

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