Hi Three to Five Tribe! Fall is officially here and there are so many things to love about this time of year: cooler temperatures, football, leggings + oversized sweaters + boots, apple picking, and pumpkin everything, but what I also love about the fall season is hearty comfort food. Some of my favorites include beef stew and stuffed peppers (both Whole30 approved), but one of my absolute favorite fall foods is a big bowl of pasta topped with a heaping spoonful of my Dad’s homemade meat and marinara sauce. Yum! Although this meal is one of my favorites, it inspired me to create a healthy alternative using spaghetti squash.
Spaghetti Squash Recipe
- 1 spaghetti squash
- 1-2 TBSP avocado oil
- 1 cup tomato sauce (Remember to read the label and make sure there is no added sugar)
- 6-8 white button mushrooms
- 1 grilled chicken breast
- Optional: Oregano
- Optional: Crushed Red Pepper Flakes
#1 Preheat oven to 400 degrees. As the oven preheats, cut spaghetti squash in half, but be careful. These guys can be tricky to cut so watch your fingers! Once the squash is cut in half, grab a spoon and remove the seeds like you would a pumpkin. Once the seeds are removed, coat the inside of the spaghetti squash in avocado oil then place the cut sides down on a baking sheet and bake for 45-60 minutes.
Note: You can keep the squash seeds and roast them just like you would pumpkin seeds.
#2 As the spaghetti squash bakes, wash and slice 10-12 white button mushrooms then place them in a large skillet with the 1 cup of tomato sauce. Cover and simmer on low heat until the mushrooms are cooked.
#3 After 45-60 minutes, remove the spaghetti squash from the oven and let cool. Once cooled, grab a fork and scrap out the “spaghetti.”
#4 Add “spaghetti” to large skillet and stir until all of the “noodles” are evenly coated in tomato sauce. Top with slices of grilled chicken and add a pinch (or two) of oregano and/or crushed red pepper flakes if desired. Eat and enjoy!
Enjoying fall foods three to five days a week,