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.
