Spaghetti squash remains a staple while it’s still in season. This low-carb pasta alternative is the perfect mild vehicle for a nutty, earthy pesto and buttery, sautéed mushrooms. A sprinkle of parmesan adds calcium and staying power.
Spaghetti Squash: Spaghetti squash will is a great pasta substitute because it creates a similar texture while providing ample fiber and antioxidants (it is a vegetable after all). It is also rich in B vitamins which support metabolism and potassium which helps maintain proper nerve and muscle function.
Mushrooms: These veggies are a potent source of copper. Copper is an essential mineral needed for the production of collagen, a major structural component of skin and bones. It also works with iron to form red blood cells and prevent anemia as well as help maintain immunity to keep us feeling our best.
- 1 small spaghetti squash
- ½ cup of fresh pesto
- 1 cup of mushrooms, sliced
- ½ tbsp of coconut oil
- ¼ cup of parmesan cheese
- Preheat the oven to 375 degrees
- Cut your spaghetti squash in half, remove seed and place each half face down in a rimmed baking dish with about 1 inch of water.
- Bake your spaghetti squash for 40 minutes. Remove from the oven and remove the spaghetti squash strands with a fork. Put aside.
- In a medium skillet, sauté your sliced mushrooms in coconut oil until nice and tender.
- In large bowl mix 1/2 cup pesto with 2 cups of spaghetti squash until evenly coated.
- Serve your pesto spaghetti squash on two large plates, top with your sautéed mushrooms and a sprinkle of parmesan cheese.