This delicious vegetarian dish has fewer carbs and calories and is higher in nutrients than regular pasta. The mild nutty taste of squash combined with garlic, parsley, tomatoes and mushrooms create a delicious vegetarian meal. It can be served as a side with pork or chicken or as a vegetarian main
1 medium size spaghetti squash
2 tbsp. extra virgin olive oil
4 garlic cloves, crushed
½ cup chopped parsley
1 tbsp. paprika
2 medium size tomatoes, cut into small pieces
½ lb. white button mushrooms, quartered
½ tsp. sea salt
Pinch of cayenne pepper (optional)
1 tbsp. freshly squeezed lemon juice
NOTE: All ingredients including spices must be gluten-free and preferably organic
To prepare squash, wash and pierce few 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.
In a large non-stick frying pan, heat olive oil and add garlic. Cook garlic on low heat until fragrant, increase temperature to medium heat and add parsley and paprika, while stirring cook for 2 minutes
Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes, stirring occasionally.
Stir in squash and lemon juice until well combined. Enjoy!