Rustic Spaghetti Squash Medley
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 medium size spaghetti squash
- 4 garlic cloves, crushed
- 1 tbsp. organic GF paprika
- ½ lb. white button mushrooms, quartered
- Pinch of organic GF cayenne (optional)
- 2 tbsp. extra virgin olive oil
- ½ cup organic parsley, chopped
- 2 organic tomatoes, cut into small pieces
- ½ tsp. sea salt or to taste
- 1 tbsp. freshly squeezed lemon juice
Method
step 1
To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside.step 2
In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring.step 3
Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally.step 4
Stir in squash and lemon juice until well combined.
