Scalloped Spaghetti Squash
Another Fall comforting food dish, this Scalloped Spaghetti Squash is a simple and quick recipe that will tantalize your taste buds and clean up left over vegetables
1 squash, cut in half, deseeded
Preheat oven to 350 degrees. Spray a baking sheet with non stick spray. Place squash open side down on tray and bake for 30-40 minutes (depends on size of squash) it should be soft when you remove from the oven
While this is cooking gather any leftover vegetables/proteins/herbs form the refrigerator. I used
carrots
cauliflower
heirloom tomatoes
scallions
brussel sprouts
a little fresh rosemary
Pace vegetable in a skillet with a small amount of coconut oil, cook just until tender, remove and cool. Once cooled add salt and pepper to taste plus 1/4 to 1/2 t garlic powder. Toss. Add 1/4 c cheddar and 1/4 c mozzarella cheese, toss. Once squash are removed from the oven, turn over, fill the cavities with your mixture. Place back into the oven for 20 minutes. Remove and serve
1 serving is equivalent to:
Carbs-3
Fats-4
Protein-2
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