Spinach, Spaghetti Squash Bake with Cauliflower Alfredo Sauce
INGREDIENTS
- 1 Large organic red bell pepper (diced)
- 1 cup organic mushrooms (diced)
- 1 cup spinach
- 1 Small onion (diced)
- 1/4 cup fresh basil (diced)
- 1 – 2 tablespoon organic coconut oil
- ¼ cup mozzarella cheese
FOR THE SPAGHETTI SQUASH
- 1 spaghetti squash
- 1 – 2 teaspoon organic extra virgin olive oil
FOR THE SAUCE
- 1 Large organic cauliflower
- 2 cups homemade almond milk
- 5 cloves organic garlic (freshly crushed)
- 1/4 – 1/2 pink himalayan salt (or to taste)
- 1 pinch organic cayenne pepper (or to taste)
PROTEIN Optional: Add Chicken Italian Sausage Diced or Ground Turkey
DIRECTIONS
| Prepare the spaghetti squash pasta |
Step 1
- Bake face down at 350 degrees for approximately 45 – 50 minutes.
- Optional Microwave (puncture several slits in whole squash an place in microwave For approx. 20 minutes depending on size of squash)
- Use a fork to scrape the inside of the squash out to use as “pasta”.
Tip: Set Squash scrapings aside with a layer of paper towel on the bottom of the bowl
and another on the top to help remove excess moisture.
Prepare the sauce
Step 2
- Cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, and then strain.
- Put the cauliflower, almond milk, pink Himalayan salt, and garlic in a Vitamix or Ninja and blend until smooth and creamy.
Add Italian Seasoning to taste. |
Prepare Vegetables and Assemble
Step 3
- Optional Veggies: Dice the red bell peppers, onions, mushrooms and spinach
- In a saucepan, sauté the red bell peppers, onions, mushrooms and spinach until they are tender.
- Combine the sautéed vegetables, spaghetti squash pasta and cauliflower alfredo sauce into a baking dish and top with ¼ cup mozzarella
- Bake 15 minutes until warmed completely and cheese is melted.
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Spinach Spaghetti Squash Cassarole
