It was about time to eat my spaghetti squash this week. This recipe is easy peasy (as they all have been and probably will be!) and would be great with some feta thrown on top as well. I had the squash with lentil soup and a side of onion, avocado, and tomato salad.
Pumpkin seeds are an amazing source of protein, iron, zinc, potassium, and omega fatty acids. Spaghetti squash is a great wheat alternative. I don’t think that wheat is as evil as they say (unless of course you’re gluten intolerant), but we do eat way too much of it. Switching out potatoes and pasta for sweet potatoes and squashes is an easy way to diversify your diet and your nutrient intake.
Roasted spaghetti squash with pumpkin seeds
1 small spaghetti squash
1/2 of an onion, or most of a small onion, chopped
Knob of coconut oil
3 tsp sage
1 tsp turmeric
Salt and pepper to taste
1/4 cup roasted or sprouted pumpkin seeds (if you have raw pumpkin seeds, just cover them in some oil and seasoning, spread them on a baking sheet, and stick in the oven for 15 min)
Wash the squash and poke some holes in it with a fork. Put it in the oven for 45 minutes at 350 deg F. When you pull it out, cut it in half and pull out the gooey innards and seeds. You can clean the seeds and save them to roast and use next time. Then scoop out the squashy part of the squash. Set aside in a bowl.
Chop up the onion and saute on medium heat with a bit of coconut oil until clear. Add any spices you like (sage goes well). Add the spaghetti squash and mix well. Leave to cook on low heat for about another 5 minutes, stirring occasionally. Then turn off the heat and mix in the pumpkin seeds. That’s it!