If you are looking for a Whole30 recipe that is delicious and filling this may be the perfect one for you. It is also quick and easy, a great entree to make when cooking for the whole family! 

PREP TIME: 30  minutes
TOTAL TIME:  40 minutes

Serves: 4

INGREDIENTS

  • 1 large spaghetti squash cooked “al dente”, about 6 cups.
  • 2 cups tomatoes diced
  • 4 cloves garlic minced
  • 8 ounces mushrooms sliced
  • 1/3 cup onions or shallots, chopped, about 1 small
  • 1/4 cup pine nuts, toasted
  • fresh basil, a handful, cut chiffonade
  • 3 Tablespoons olive oil
  • Kosher salt and black pepper to taste
  • Pinch of red pepper flakes if desired
  • Optional: Parmesan cheese

 

DIRECTIONS

  1. Cook spaghetti squash. (see above) When cool enough to handle, slice in half, remove seeds and stringy bits and shred with 2 forks. Set aside squash.
  2. In a large saute pan, heat oil over medium heat. Add onions and mushrooms, stirring constantly, about 3-4 minutes. Add garlic and stir another minute or two, just until fragrant. Don’t let garlic brown.
  3. Add tomatoes and continue stirring.
  4. Add cooked spaghetti squash and toss until squash is hot and vegetables are evenly distributed.
  5. Toss with fresh basil and toasted pine nuts. Season to taste with kosher salt, pepper and a pinch of red pepper flakes if desired. (If desired, toss with fresh parmesan cheese)

RECIPE AND IMAGE CREDIT: What a girl eats blog by Cynthia McCloud