Spaghetti Squash Bowls


Our summer has been BUSY, and I don't get to cook as much as I'd like but I've been squeezing in some meals here and there to share with y'all! ⁣

Tonight's dinner was really good and super healthy. ⁣


Spaghetti Squash:⁣
Cut in half and remove seeds. Coat with olive oil and seasoning of your choice. (I used Beasley's Poultry Seasoning. It's great on so many things and is a perfect blend of garlic, onion, and turmeric.) Put 1/2 inch of water in the bottom of a baking dish and place halved squash face down. Roast for 40ish minutes until you can pierce with a fork. Remove and shred in the peel to create your spaghetti bowl. ⁣

Sauce: ⁣
All I did was thaw some Alfresco Bolognese and heat with some tomato basil sauce! ⁣

Green Beans:⁣
Sauté 1/4 pound bacon, diced, in a sauce pan. Add freshly snapped green beans. Cover with water and add 1 tbls of olive oil, a tsp of white vinegar, some s&p, and some rosemary. Bring to a boil and then simmer until they are done to your liking. ⁣

Garlic Toast:⁣
Slice your favorite bread like Grain + Honey's Original Sourdough and spread with the BEST butter, Wise Butter Shallot. My fave! Sprinkle with Beasley's Poultry Seasoning and toast at 400 degrees for 5-7 minutes. ⁣

Serve the sauce in the squash topped with Parmesan cheese with the green beans and the toast. That's it! ⁣

#harbinhollow #spaghettisquash #recipes #cleaneating #yum #eatyourcolors⁣


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