Spaghetti Squash

I adore how a wide variety of cooked veggies, protein, and creamy sauces have all tasted amazing in these. Once cooked, simply scrape the squash’s sides, and you’ve got an inexpensive, allergy-friendly pasta right in front of you! The texture comes out perfectly thin every time. Enjoy this easy, fun, family-friendly meal all year round!

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Ingredients:

• 1 spaghetti squash, any size

• 1 tbsp avocado oil

Optional Fillings:

• sautéed veggies: broccolini, garlic, mushrooms, olives, onions, spinach, sun-dried tomatoes

• protein: chicken, grass-fed beef, shrimp

• garnishes: avocado, cilantro, fresh basil, goat cheese, pesto

Directions:

1. Preheat the oven to 400°F degrees if using a medium-large squash, or 375°F if small.

2. Cut the squash in half. Scoop out the seeds and pulp out and discard them.

3. Coat each half in oil then place them flat side down on a baking sheet.

4. Cook for 30-35 minutes, or until soft.

5. While cooking, prepare your toppings of choice.

6. Grab a fork and scrape the interior’s sides to shred the squash into “noodles.” Enjoy!