Stuffed Spaghetti Squash with Spinach, Mushrooms & Red Peppers in a Sage, Lemon sauce. This is oil-free, gluten-free and nutrient dense.
RECIPE 1 Spaghetti Squash 12 oz organic frozen spinach (thawed) or 1 whole bunch raw 1 cup minced red pepper (1 raw pepper) 8 oz sliced mushrooms
Slice spaghetti squash in half.
Scoop out the seeds.
Place cut side down on a baking sheet.
Bake @ 400 degrees for 50 mins.
Once they are done, remove from the oven and let cool for 30 mins. It will be very hot.
Once the squash is cool enough to handle, use a fork and scrape out the spaghetti.
Set aside in a bowl.
SAUCE 2 c veggie broth 1 tsp Sage 1 Tbsp lemon/lime juice ½ tsp garlic powder ½ tsp onion powder 2 tsp smoked paprika 1 Tbsp Garbanzo Flour
Salt & Pepper to taste.
Combine the sauce ingredients in a large saucepan.
Mix thoroughly, then heat until hot.
Once the sauce is hot (should take only a few minutes), add the mushrooms, spinach, and red peppers.
Add the fork separated spaghetti to the pan and stir.
Ready to serve.
I filled the empty squash shells to serve 2 adults meal-sized portions.
or this will make 4-6 side portions.