Spaghetti Squash Casserole. Delicious, cheesy & naturally gluten free.

This dish is easy to create as a vegan meal, using vegan cheese. It's gluten free and also pairs well with your meat of choice.

Before we launch in, here's some tips:

1. Source organic food where possible

2. Use non GMO nuts & seeds

3. Use pasture-raised/grass fed cheese & butter

4. Use non toxic/biodegradable baking paper

5. Sauté, means gentle, low heat cooking to maintain the integrity of the fats, flavour of the food, and to prevent changes to the fats which could be harmful to your body's cells.

Recipe

Ingredients:

• 1 medium spaghetti squash

• 1 onion

• 4-5 cloves garlic

• 100 g garlic & herb goat's cheese (3.5 oz)

• 80 g cheddar cheese - diced (2-3oz)

• 3 handfuls mushrooms - sliced

• 1 cups packed baby spinach (chopped finely

• 2 cups packed rocket (arugula) (chopped finely

• 1 handful pine nuts

• 1 tablespoon diced fennel (if available)

• 1 handful pumpkin seeds (preferable sprouted)

• real butter for sautéing + avocado or olive oil

• dried Italian herbs

• salt & pepper to taste

• pinch nutmeg

What to do:

1. Heat oven to 200 degrees Celsius or 390

2. Pierce the spaghetti squash several times, to allow air to escape

3. place on oven tray or casserole dish and bake for around 45 mins

4. Sautee the onion in avocado oil and butter

5. Add the mushrooms and continue to sautee

6. Add the chopped garlic toward the end of cooking the mushrooms & onion

7. Line a dish with baking paper

8. Prepare the cheeses

9. When the squash is ready. Remove from oven and slice in half. Either wait for it to cool, or hold with an oven glove

10. The "spaghetti" should come away easily with a fork. If not, just pop back into the oven for another 10 mins

11. scoop out the spaghetti, removing the seeds if preferred. I kept most of them and just mixed them through.

12. Toss the mushrooms, onion, around half the squash, plus seasoning into a mixing bowl and stir together.

13. Add to the baking dish with the goat's cheese

14. Scatter the diced cheddar on top

15. Add the pine nuts and pumpkin seeds to the top

16. place in oven and bake for around 20 mins on 200 degrees

Enjoy! Serve with a drizzle of olive oil and fresh side salad, extra veg or just by itself.

Hello! I'm Laura. I'm an holistic nutrition coach.

This means eating real, whole food to nourish your body.

Reducing inflammation in the body is key to feeling great wellbeing and reducing risk of chronic illness.

I'm passionate about eating fresh food, reducing toxins where possible and boosting gut health.

Are you feeling your best? If not, let's chat! Schedule a FaceTime call from anywhere in the world to see how we can work together so you can be the best you.