- 1 chopped onion
- 2 cloves of garlic
- 1 green bell pepper sliced
- 1 yellow bell pepper sliced
- 1 chopped zucchini squash or any squash
- or any vegetables you choose
- 2 Cups sliced mushrooms
- 2 Roma tomatoes
- 1 lemon (juice and zest)
- fresh basil
- fresh parsley
- salt and pepper
- 1 Cup white wine
- 1 spaghetti squash
- Parmesan or almond cheese
First pierce the spaghetti squash down the center with a fork. Microwave the squash for 5 minutes. Cut the squash in half and remove the seeds. Coat the squash with a thin layer of olive oil and sprinkle with salt and pepper. Cover both sides with foil and bake at 350 degrees for approximately 20 minutes or until soft. ( varies depending on size of squash)
When the squash is almost done brown the onion in coconut oil or your choice of oil. Add the garlic and cook until fragrant. Add the wine and simmer until reduced. Then add the bell peppers, zucchini, mushrooms and stir fry.
Next stir in the juice of one lemon and 1tsp. of lemon zest. Remove from heat and toss in the tomatoes, basil, and parsley. Salt and pepper to taste.
Take the spaghetti squash out of the oven. Just using a fork scrape the inside of the squash. You will get spaghetti like threads. Plate the squash just as you would spaghetti and cover with the lemon pepper vegetables.
Sprinkle with almond cheese, Parmesan cheese, or a cheese of your liking.
Note: I didn’t do it here but you can easily add protein. Whether it be beans of your choice, nuts, or meat for you meat lovers. 🙂