This recipe came inspired by a picture I saw in a magazine. Yes, most of my ideas come from pictures and then I put my own little spin on it. I make something similar to this already, but how cute and festive is it to use the spaghetti squash shells? I love it!
If you have never eaten spaghetti squash, you are in for a real treat. It’s a gluten free alternative for any dish where you would use wheat noodles. Look, I even attached step by step pictures (obviously I’m not a professional photographer, but it’s the best I can do with my iphone)!
- 1 medium sized spaghetti squash
- 1 tablespoon (or more) coconut oil
- 1 bunch kale, chopped
- 1/2 head of red cabbage, chopped
- 1 pound sausage, ground beef or ground turkey
- salt, pepper & garlic powder to taste
Here is how to cook the spaghetti squash:
Cut the spaghetti squash length-wise. Sometimes they can be a little tough, but as you’ve already or will soon find out, cooking and eating real food is a great workout!
Scoop out the middle and discard seeds and other fibers. It doesn’t have to be perfect, but look something like this. Set aside the empty Spaghetti Squash shells for later.
Use a glass pan with an inch of water and place the squash facing down to bake in the oven on 350 degrees. The timing depends on how big your squash is, but it’s anywhere from 30-45 minutes. The one I used above took 30 minutes. While the squash is cooking, you can prepare your vegetables to go inside.
Place a tablespoon coconut oil in a pan over medium heat. Once oil is melted toss in the chopped red cabbage and kale. Stir to mix the oil and veggies then top with a lid to keep the heat in, stirring occasionally. Cook until vegetables are tender, somewhere between 10-20 minutes depending on your stove. Sprinkle a good helping of salt, pepper and garlic powder over the veggies, then place in a large bowl. Using the same pan, cook your ground meat and add to the veggies.
Back to the spaghetti squash that is in the oven – you want to cook it until you can take a fork and peel the “noodles” back like above. Once you have scraped out all the noodles, place them in a large bowl with veggies and cooked meat. Mix together and place inside the empty spaghetti squash.
It just looks so pretty – enjoy!