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)
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.)