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:
Source organic food where possible
Use non GMO nuts & seeds
Use pasture-raised/grass fed cheese & butter
Use non toxic/biodegradable baking paper
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:
Heat oven to 200 degrees Celsius or 390
Pierce the spaghetti squash several times, to allow air to escape
place on oven tray or casserole dish and bake for around 45 mins
Sautee the onion in avocado oil and butter
Add the mushrooms and continue to sautee
Add the chopped garlic toward the end of cooking the mushrooms & onion
Line a dish with baking paper
Prepare the cheeses
When the squash is ready. Remove from oven and slice in half. Either wait for it to cool, or hold with an oven glove
The "spaghetti" should come away easily with a fork. If not, just pop back into the oven for another 10 mins
scoop out the spaghetti, removing the seeds if preferred. I kept most of them and just mixed them through.
Toss the mushrooms, onion, around half the squash, plus seasoning into a mixing bowl and stir together.
Add to the baking dish with the goat's cheese
Scatter the diced cheddar on top
Add the pine nuts and pumpkin seeds to the top
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.
Comments