Spiced Spaghetti Squash

Hey everybody! Things have been really busy for me this week prepping for our move back to Louisiana, but I wanted to get this recipe out before I leave!

You want to start this with some pre-made spaghetti squash. If you have your own way of cooking it, that’s great, but for those who don’t have a clue it’s really simple:

  • Poke holes all around squash {I used a meat thermometer}
  • Then, place in a glass baking dish. No water. Bake for 1 hr at 375. That’s it!! (If your squash is super big then you may need to cook it a little longer.)

Don’t forget to poke the holes or your squash will explode!! Oven times may vary, but when done you want to be able to pierce your squash with a fork easily. – If you want to spice it up a bit: half way thru baking cut open squash, pull out seeds, and place face down in the glass baking dish that has been coated with Coconut Oil!


Spiced Spaghetti Squash

1/2c chopped mushrooms
One pepper chopped- I used yellow, red would be good too!
Just under or 1 T red curry powder – McCormick is really good with allergen labels
3 T coconut oil
1 t garlic minced
1 spaghetti squash- cooked and shredded

Heat your oil over medium heat in a large frying pan.
Once oil has melted down add in your mushrooms, peppers, garlic, and curry.
Heat until softened {only takes a few minutes}
Add shredded, cooked squash and lightly toss around until mixed.
Remove from heat & enjoy!

I added some of my {always in the fridge} baked chicken to create a balanced meal, but this could be a side dish too! Get creative, stay organic, and keep it clean! 

Note: this was an allergy free dish for me- not the boy! Although its not crazy spicy I still avoided it:)

Happy Monday!