So I have been trying to eat more vegan meals twice a week. It’s a goal of mine I’ve been wanting to pursue and it has been a lot of fun the past week. Yes, I’ve only been at it for a week but it’s been going well. Don’t judge me. For me, it’s not about telling everyone to go vegan nor am I trying to become vegan. I respect the beliefs and benefits of the vegan lifestyle. Just like I respect and love the benefits of the Paleo and Whole30 lifestyles. So, I like to incorporate different kinds of meals into my diet.
It is so important that even if we don’t agree with or like the lifestyle another person has chosen, that we respect each other’s choices. I know the debate between which “diet” is best is strong. I’ve heard all of the arguments and it just seems like everyone is trying to impose their views on others. There are so many wonderful ways to empower one another. And, I think our differences should be celebrated.
This is precisely why I try to incorporate a lot of different lifestyle into my life. I’m not completely paleo, vegan, vegetarian or Whole30. Instead, I use different aspects of these great programs and diets to enrich my life. We can learn so much from one another and all we are trying to do is create a better life for our selves. So why not encourage one another instead of trying to impose our views on one another. There is a huge difference between providing information and telling someone what they NEED to do. We should inspire one another to be better people through educating each other. And that has always been my goal. To hopefully reach as many people as I can and inspire them to make changes in their lives. Whatever changes you choose is up to you. You have the power to change your life.
Stuffed Spaghetti Squash
VEGAN II WHOLE30 II PALEO
I know spaghetti squash can be intimidating to prepare, but it is so rewarding and delicious. There are a lot of different techniques to cooking spaghetti squash. My favorite is simply oven roasted. You simply choose your choice of fat and rub the insides of the squash. Then sprinkle with salt and pepper and roast until the squash is tender and delicious.
I wanted to make this recipe simple and easy so anyone can prepare it. Packed with rich flavors and simple ingredients. This dish is perfect for date night but can also be doubled for a delicious family dinner.Print
Spaghetti squash stuffed with earthy vegetables and rich marinara sauce.
- 1 spaghetti squash
- 1 tbsp melted ghee
- salt and pepper
- 2 tbsp. avocado oil
- 1 onion (sliced)
- 2 small garlic cloves (finely minced)
- 1 bell pepper (sliced)
- 4 ounces sliced mushrooms
- 1 cup chopped kale leaves
- 1/2 tsp crushed red pepper flakes
- 1/2 cup coconut milk
- 1/4 tsp. smoked paprika
- 1 cup marinara sauce (I used arrabbiata)
- To start, preheat oven to 400 degrees F.
- Now, using a sharp knife, cut off each end of the squash (remove as little as possible- this will help the squash stand up straight). Then, cut the squash widthwise and scoop out the seeds. Rub the interior of each half of the squash with ghee and sprinkle with salt and paper. Place the squash, cut side down, on a baking sheet lined with parchment paper. Roast squash for 40-45 minutes or until a knife easily pierces the skin of the squash.
- In the main time, heat avocado oil in a large skillet and add onions, garlic, bell pepper and mushrooms to the pan. Sauté until peppers are tender. Now, season with salt and pepper, stir in kale leaves and sauté until kale leaves wilts. Finish with pepper flakes, coconut milk, and paprika. Simmer for a few minutes, taste and adjust seasoning if necessary.
- Remove squash from the oven and turn the oven to broil. Remove the squash from the baking sheet, place a cooling rack on top of the baking sheet and return the squash to the cooling rack. Use a fork to scrape the strings from the wall of the squash, leaving them in the skin of the squash. Then, evenly distribute the marinara sauce and vegetable mixture in each squash bowl (at this point, you can add your choice of vegan cheese if you would like).* Return the squash to the oven and broil for 5 minutes.
*If you are on a Whole30, cheese is NOT compliant at all. Whether it is non-dairy or not.