healthy eating my way (allergy friendly)
So I had never tried spaghetti squash before. I was suprised. It was so good.
1 Yellow Spaghetti Squash
salt, butter and pepper to taste
1/4 cup ( 1/2 dl) grated parmesan cheese
1 tbsp coconut oil
3 tomatoes, chopped
1 green bell pepper, chopped
2 scallion onions, chopped
5 cloves of garlic
1 cup (2.5 dl) broccoli, chopped
1 tbsp basil
1 tsp rosemary
1/2 tsp pepper
1 tsp sea salt
1 can ( 6 oz) (1.5 dl) tomato paste
1 cup ( 2.5 dl) water
My yellow squash was of course organic.
I split it in two, after some help from my husband. That thing was hard to split. That’s why there is a controversy discussion going on if you should split it in half or not. Only thing if you cook it whole, is that it takes longer.
Split the squash in two, and clean out the seeds and membrane.
Put in a big pan with water, but cut surface down, and boil until tender.
When squash is done, fluff up with a fork inside to get out strands that looks like pasta.
Add salt, pepper, butter and parmesan cheese.
The Pasta Sauce:
Heat up the coconut oil in a pan. Add in the tomatoes, peppers and scallions, cook until tender.
Add in the garlic
Let simmer for an other 5 minutes
Add in the remaining ingredients
And let simmer for 10-15 minutes.
Fill up the cleaned out 1/2 squash shell. First layer the squash, and top it with some sauce.
Enjoy! Thank you for stopping by my blog. I hope you found some inspiration.
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