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Sara’s Convertible Dish Series

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Sara’s Convertible Dish Series

Spaghetti squash is great alternative to pasta if you know what to dress it with. And it’s loaded with nutrients that help fight adrenal fatigue and nerve health!

This Week’s Dish: Spaghetti Squash

It’s rich in folate, omega 3’s, and the B vitamins riboflavin, niacin, and thiamin, which promote optimal cellular function and nutrient assimilation. It also contains manganese and potassium to support bone and muscle/tissue heath, metabolism, calcium absorption, and nerve function.

I made a dish this weekend that was so good, my visitor has two bowls and then was excited to get to the leftovers for lunch!

I will share the recipe I made and throw in some alternatives so you can find your favorite way to make this super-food. This recipe is enough to make about 6 servings- Trust me you’ll want leftovers, and it reheats very well! :

What You Need:

  • 3 Medium Spaghetti Squash
  • 8 oz goat cheese
  • pasta sauce (amount at your discretion)
  • High-heat cooking oil (like peanut oil or grapeseed oil)
  • Salt, pepper, oregano and sage to taste

MEAT Option: See Italian Meatballs

Vegetarian Option: Use 1 small can cannellini beans, rinsed and cooked

What You Do:

  1. Preheat oven to 400 degrees.
  2. Pierce holes all over the squash with a fork and microwave for 4 minutes on low power.
  3. Cut in half length-wise.
  4. Drizzle squash flesh with 2 tablespoons cooking oil and season with salt and pepper.
  5. Place cut side down on a parchment-lined rimmed baking sheet.
  6. Roast until squash is tender when pierced with a knife, about 45 min- 1 hour.
  7. When squash has cooled, use a fork to rake out the threads of flesh and place i a bowl.
  8. Combine squash ‘noodles’ with goat cheese and herbs and mix throughly.
  9. Place servings in bowls or back in squash shells and top with sauce and desired toppings!
  10. (Store the rest of the squash in a closed container up to a week in the fridge).

For Italian Meatballs

What You Need:

  • 1 Lb Ground beef seasoned with 2 tsp ea: oregano, thyme, garlic powder, turmeric, sage, salt and pepper. Add about 1/4 cup bread crumbs.

What You Do:

Combine and roll into 1” meatballs. Spray a pan or use parchment paper (use a pan with a bit of a an edge so you don’t drip into the oven). Spread meatballs out so they’re not touching and bake with the stash at 400 degrees for 40-45 min.


~ Toss the squash into a spinach artichoke dip or a parmesan spinach dip- YUM!

~ Mix in some egg, pancetta and parmesan to make a carbonara bake

~ Pesto Parmesan Spaghetti Squash with Shrimp

~ Try Spaghetti Squash Taco Boats for the kids

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