Who Doesn't Love a Good Old (Healthy) Casserole?

ROASTED SPAGHETTI SQUASH CASSEROLE

This recipe is so lovely because it creates a low carbohydrate version of a delicious Italian recipe. This is a true medicinal training recipe between the phytonutrients from the squash, kale, tomatoes and the immune supporting and cancer fighting properties of the medicinal mushrooms. The olive oil as a good dose of polyunsaturated fats and is one of the most anti-inflammatory foods on the planet. It is a warming, delicious fall meal when spaghetti squash are in season.

 

One spaghetti squash

¼ c cold pressed, extra virgin olive oil

2 T fresh basil chopped

1 T oregano, dried or fresh, chopped

2 tsp. marjoram, chopped

BPA free can or jar of diced tomatoes, I prefer fire roasted

Three leaves of dinosaur kale, chopped

 1 C chopped medicinal mushrooms

 Optional:  1 C nitrate free chop sausage

 

Roast the spaghetti squash at 425° for 20 minutes after pasting with all of oil. Remove squash from oven. Shred spaghetti squash into a large bowl, reserving the skins. In the bowl next the mushrooms tomatoes kale herbs and optional meat replace this back into the spaghetti squash scans. Top with pecorino Romano cheese. Roast again in the oven for 25 minutes until the cheese bubbles.

Enjoy this yummy recipe!:)

Anne KennardComment