• Kristin Ervin

Spaghetti Squash Pasta


This was such a delicious meal. It is nice to have a lower calorie alternate option for when you want to enjoy a pasta like meal! I highly suggest giving it a try. This is also now a staple recipe to make at our house.


Ingredients:

1 spaghetti squash

2 tsp mozzarella, shredded

6 basil leaves, sliced


Sauce:

1/2 small onion, diced

1 garlic clove, minced

3 button mushrooms, sliced

1/2 tsp dried basil

1/4 tsp dried oregano

1 tsp balsamic vinegar

2 cups tomato sauce

1/4 cup almond milk

1 tsp salt

drizzle of honey


servings: 2


Preheat oven to 400˙F. Line baking sheet with parchment paper.


Carefully cut spaghetti squash in half lengthwise using a sharp knife. Using a spoon scrap out the seeds and most of the stringy parts. Brush with oil and season with salt. Place cut side down on baking sheets. Bake for 45 minutes.


While squash is cooking make sauce. Heat small amount of oil in pot. Add onion and garlic and sauté for a minute. Add mushrooms, basil and oregano, cook for 3 minutes. Add vinegar and cook until liquid is gone. Add remainder of ingredients and bring to a simmer and cook for 10 minutes.


Use a fork to scrap out spaghetti into strings and divide between 2 plates. Top with cheese, tomato sauce and fresh basil.





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