Since I’ve posted several other spaghetti squash recipes, I won’t dwell on the beauty and nutrient profile of this meal. I’ll remind busy people that it’s one of the fastest, most satisfying, aromatic, and texture-rich meals out there!
This version took a total of 20 minutes, start to finish.
For speed of preparation, I poked several holes into the core of a large spaghetti squash and microwaved it for 10 minutes, flipping mid-way.
While the squash was softening, I washed, diced and sauteed the onions, peppers, and mushrooms (stirring occasionally) over medium-high heat, in a slightly greased skillet (I used a dollop of coconut oil).
After removing the squash from the microwave (careful, it’s hot!), I allowed it to cool and sliced some pitted kalamata olives and fresh basil.
Once cooled enough to work with, I sliced the spaghetti squash lengthwise, removed the seeds, and plated the ‘noodles’ by gathering with a fork (scraping against the grain of the squash).
To serve, I topped the squash noodles with a cup of pizza-flavored marinara (use any pizza sauce you like), piled on a hearty scoop of sauteed onions, peppers and mushrooms, sprinkled some hemp seeds (for a boost in Omega-3s) over the top and added the sliced olives and fresh basil.
Easy. Delicious. Comforting.
- 1 large, washed spaghetti squash
- 1 cup of your favorite mushrooms
- 1 large white or yellow onion
- 1 -2 cups of assorted bell peppers (diced or sliced)
- a handful of fresh basil
- 2 TB hemp seeds
- small amount of coconut oil to grease skillet (optional)
- 1 cup of pizza-flavored marinara per person (depending on size of squash, feeds up to 4)
- 1/4 cup of pitted kalamata olives, sliced