Directions
- 1Cut the spaghetti squash in half.
- 2Stab it with a fork.
- 3Drizzle with olive oil and season lightly with salt.
- 4Roast for 35-40 minutes, until tender.
- 5Heat olive oil in a large pan over medium heat.
- 6Add onion and garlic, sauté until fragrant.
- 7Stir in mushrooms and tomatoes, cooking until softened.
- 8Add spinach and Italian seasoning, stirring until wilted.
- 9Blend cottage cheese, coconut milk, and salt until smooth and creamy.
- 10Add the spaghetti squash into the pan with the veggies.
- 11Pour the creamy sauce over the top and mix everything well.
- 12Add a protein on top as a final touch.
Ingredients
- 1 large spaghetti squash
- 1 diced yellow onion
- 2 cups halved cherry or grape tomatoes
- 2 cups sliced mushrooms
- 5 minced garlic cloves
- 3 cups spinach
- 2 tbsp olive oil
- 1 tbsp Italian seasoning
- to taste salt
- 1 cup cottage cheese
- 0.75 cup coconut milk
- 2 Garlic Cloves
- to taste pepper
- optional paprika
Equipment
ovenlarge panblender
Tips
- add a protein on top
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