Serves 4
Spaghetti squash is a delicious, nutrient-dense, low-carb, gluten-free swap for pasta and this hearty dish makes a great winter night meal. Whether your aim is more veggies or just a new go-to-recipe, this rich, savory, no-cheese, cheesy combo is amazing so give these fiber-filled noodles a try!
Ingredients:
1 spaghetti squash, halved and seeded
4-5 tablespoons ghee
5-6 cloves garlic, chopped
2-3 tablespoons fresh thyme
2 cups shitake mushrooms, chopped
2 cups baby spinach
1 cup nutritional yeast
½ cup chopped fresh parsley
Extra virgin olive oil for drizzling
Sea and freshly ground pepper to taste
Preparation:
Preheat oven to 375 degrees.
Cut squash crosswise; take out seeds and spread flesh with 1-2 tablespoons of ghee, salt, and pepper and place cut side down on a baking sheet.
Bake until easily pierced with a fork, about 40-50 minutes, and remove from oven to cool.
Once squash can be easily handled, scrape insides into spaghetti strands with a fork and set aside.
In a large skillet over medium heat add the rest of the ghee, garlic, and thyme. Cook for 2 minutes and then add the mushrooms. Cook until mushrooms are starting to turn golden and stir in the spinach and continue to cook until spinach is wilted.
Add the nutritional yeast and season with salt and pepper.
Finally, drizzle with olive oil, add most of the parsley, toss to coat and remove from heat.
To serve, plate the squash and sprinkle with the rest of the parsley on top.
Enjoy!