Spaghetti Squash {Two Ways}

Tangy Balsamic Spaghetti Squash:

Ingredients:

1 spaghetti squash (cut down the center long ways and seeds discarded)
Olive oil
Salt and pepper

1 TBL coconut oil
1red pepper (sliced)
4 oz. mushrooms
1/2 onion
1 clove garlic minced (1tsp)
2-4 TBL balsamic vinegar






Process:
Preheat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Place the halves on the baking sheet - bowl side up and drizzle with olive oil and sprinkle with salt and pepper. Bake for an hour, checking at 30 and 45 mins to make sure that it's not cooking too fast. The squash is done when you can stick a fork in and pull across the flesh and it shreds to look like angel hair pasta. When the squash is nearly done, saute pepper, mushrooms, onion, and garlic in the coconut oil. Just before removing from heat glaze with balsamic vinegar.

Remove from oven and fork the squash until removed from skin. Top each squash half with pepper, mushroom, balsamic mixture.

Serve along side a fresh salad or steamed kale.


Latin Chimichurri Spaghetti Squash:


Ingredients:

1 spaghetti squash (cut down the center long ways and seeds discarded)
Olive oil
Salt and pepper


1 TBL coconut oil
1/2 yellow onion
1 clove garlic
1 cup  black beans

1 bunch cilantro removed from stem
2 TBL white wine vinegar
2 TBL olive oil
1 tbl lemon juice
salt and pepper
dash crushed red pepper
1 avocado


Process:
Preheat the oven to 400 degrees.  Line a rimmed baking sheet with parchment paper. Place the halves on the baking sheet - bowl side up and drizzle with olive oil and sprinkle with salt and pepper. Bake for an hour, checking at 30 and 45 mins to make sure that it's not cooking too fast. The squash is done when you can stick a fork in and pull across the flesh and it shreds to look like angel hair pasta. While the squash is cooking, saute onion and garlic in coconut oil. When tender, add the beans and cook until warm. In a blender or food processor, add cilantro, vinegar, olive oil, lemon juice, salt, pepper, and crushed red pepper. Blend until smooth.

Remove from oven and fork the squash until removed from skin. Top each half with beans, chimichurri, and 1/2 diced avocado.



Serve along side a fresh spinach salad.

 ♥ E