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.