This recipe is perfect for those watching their carb intake or are gluten intolerant. It's quick and easy.
The only time consuming activity is cooking the spaghetti squash. And that can be very easy by just popping the squash whole in your oven. First poke a couple slits in the squash. Place the squash on a pan and bake for about 30 minutes. You will know when the squash is done when you can insert a knife into the squash and it goes through easily.
Once that is done you're really for the toppings!!! Below is a topping recipe that will make sure you're spaghetti squash is the best ever!
In small fry pan on medium to high heat, place the olive oil, shallots, mushrooms, savory herb and onion powder in the pan and sauté till soft.
Add a cup of watercress to the pan and mix together. Take off the stove add sea salt and pepper to taste.
Pour the watercress mixture over the spaghetti squash mix till coated.
Drizzle a little more olive oil if desired. If you choose you can also sprinkle a little parmesan cheese or raw goat cheese on top (which is what I did).
If you are completely plant based. You can substitute grinded brazil nuts to sprinkle on top. Brazil nuts has a slight cheesy flavor.
This dish came out so well, it was extremely delicious and filling! If you’ve never tried spaghetti squash keep in mind it’s still a vegetable, you’re not going to get the carby taste of real pasta but you will get a taste that is mild, light in texture and is the perfect vehicle for yummy sauces such as this.