Spaghetti Squash Pasta

• portions: Servings≈3
• temps total: 37 minutes

Ingrédients

For the spaghetti squash & veggies:

1 large spaghetti squash

1 yellow onion, diced

2 cups cherry or grape tomatoes, halved

2 cups mushrooms, sliced

5 garlic cloves, minced

3 cups spinach

2 tbsp olive oil (or avocado/coconut oil)

1 tbsp Italian seasoning

Salt to taste

For the creamy sauce:

1 cup cottage cheese (I used Good Culture 4%)

¾ cup coconut milk with no additives

2 Garlic Cloves

Salt and pepper to taste

Optional: paprika

Instructions

Roast the Spaghetti Squash:

Preheat the oven to 445°F.

Cut the spaghetti squash in half and stab it with a fork.

Drizzle with olive oil and season lightly with salt and pepper.

Roast for 35-40 minutes, until tender.

Make the Sauce:

Blend cottage cheese, coconut milk, and salt until smooth and creamy.

Sauté the Veggies:

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until fragrant.

Stir in mushrooms and tomatoes, cooking until softened.

Add spinach and Italian seasoning, stirring until wilted.

Add it all together:

Add the spaghetti squash into the pan with the veggies.

Pour the creamy sauce over the top and mix everything well.

Enjoy your KickAss Spaghetti Squash Pasta!