Spaghetti squash is a great alternative to regular pasta. It will leave you feeling light afterwards versus weighed down, and super satisfied. 

You will need: 

1 Spaghetti squash

Avocado oil (or coconut or olive)

handful of cremini mushrooms

1 bunch of lacinto kale 

handful of pine nuts 

2-3 gloves fresh garlic (however much you like)

Baking sheet

Cast-iron skillet

Pumpkin sauce, butternut squash sauce, pesto, or spaghetti sauce

Small sauce pan 


Preheat oven to 375. 

Spaghetti Squash prep: cut in half and chop off the ends. Spoon out the seeds. Brush on some avocado oil. Rub fresh garlic cloves over the top. Add a little ground pepper and Celtic salt. Place face down on a baking sheet. Place in oven for 35-40 minutes. 

When the spaghetti squash has been cooking for around 25 minutes, wash and chop the cremini mushrooms. Add to the cast-iron skillet over medium heat. Add a drizzle of avocado oil. Let sauté for around 7 minutes. 

Wash and de-stem the lacinto kale. Add it to the cast-iron skillet at about that 7 minute mark. Add some ground pepper and celtic salt. After about 4 minutes, add the pine nuts and the rest of the garlic cloves (chopped or minced)

Take the spaghetti squash out of the oven after 35-40 minutes and let cool down for a few. 

Add whatever sauce you chose to a sauce pan, and heat over medium-low heat until it's thoroughly warmed. 

Rake the spaghetti squash with a fork and plate it. I do one half per person. 

Add the pumpkin sauce on top. 

Add the sautéed kale, mushrooms, pine nuts, and fresh garlic. 

If you desire, add a touch more of ground pepper and celtic salt. 



(You could also add hemp hearts, roasted chickpeas, heirloom tomatoes, whatever else comes to mind.)