Italian Veggie Spaghetti Squash Bowls
Cooking time: 45 minutes
1 Spaghetti Squash
1 14oz can of tomato sauce
1 package mushrooms, cut into quarters (portobella, baby bella, shitake, white button)
1 package grape tomatoes, halved
a few handfuls of Spinach
3 cloves garlic
2 tsp coconut oil
1 tsp olive oil
1/2 tsp smoked paprika
1/2 tsp red pepper flakes
3 tsp herbs: any ratio you liked of basil, oregano, parsley
salt and pepper
1/4 tsp allspice (optional)
grated parmesan cheese, freshly grated is best! (optional)
1. Preheat over to 450 degrees. While the oven is heating up, cut off ends of spaghetti squash, then cut in half lengthwise. Coat with olive oil, salt and pepper. Pour water onto cookie sheet and place squash face down on sheet. Set timer for 45 minutes.
2. While squash is cooking, sautee onions and garlic in coconut oil with a little salt and pepper. Add in mushrooms, cooking for 5 minutes. Add in tomatoes, s&p and cook for 2 minutes or so. Add in spinach and tomato sauce. Let it come to a boil then cover and simmer while squash cooks.
3. After 40 minutes flip squash over and spoon sauce veggie mixture in the bowls of the squash. Set oven to broil. Grate parmesean cheese on top and put back into over for 5 minutes.
4. Carefully remove squash from over and place on a plate. Add more parm if you want.