Rustic Spaghetti Squash Medley

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Average Rating: 4.5 | Rated By: 2 users

A wonderful vegan recipe that is low in carbs and calories is always popular. In this recipe, the spaghetti-like squash is cooked briefly with olive oil, garlic, tomatoes and fresh parsley making this a delicious, healthy meal. When cooler weather approaches, this winter squash dish makes a nice change from simple salads. Enjoy as a vegan main or a side

 

 

 

Ingredients

  • 1 medium size spaghetti squash
  • 2 Tbsp. extra virgin olive oil
  • 4 garlic cloves, crushed
  • 1 cup chopped fresh parsley
  • 1 Tbsp. GF paprika
  • 2 medium size tomatoes, roughly chopped
  • ½ lb. button mushrooms, quartered
  • ½ tsp. sea salt
  • Pinch of cayenne pepper (optional)
  • 1 Tbsp. fresh lemon juice
  • Instructions

  • To prepare squash, wash and pierce a few times with a knife. Place on the middle rack of the oven and bake at 375 F for 45 minutes. Cool for 15 minutes. Cut in half and remove the seeds. Using a fork scoop out the spaghetti strands and set aside.
  • In a large non-stick frying pan, heat olive oil over medium heat. Add garlic, parsley and paprika, and stir-fry for 2 minutes
  • Add tomatoes, mushrooms, salt and cayenne pepper and cook for 5 more minutes, stirring frequently
  • Add spaghetti squash and lemon juice, and mix until well combined. Enjoy!


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