Whether it's cold, rainy, sleety, or blazing hot outside, this dish is sure to make your insides happy. It's equally yummy served warmed or cold and can easily be transformed into a main dish if you add something meaty (i.e. diced chicken, grilled salmon, shrimp, tofu, cubed eggplant or potatoes). What you need: 1 large spaghetti squash 1 bunch of swiss chard coconut oil 3-5 cloves of garlic, minced wasabi paste soy sauce or tamari red pepper flakes black pepper onion powder salt (optional) Preheat oven to 450 degrees and cook spaghetti squash until soft to the touch. Depending on the size of your squash, it could need anywhere from 30-50 minutes in the oven. Meanwhile, melt coconut oil in a skillet over medium high heat. Sauteé garlic until deliciously fragrant. Then add wasabi (make sure it "melts" and spreads evenly. Wash the chard to get all the gritty bits out and then chop into 1/2 thumbnail size pieces. Add to skillet and cook until soft and reduced in size. Add soy sauce or tamari and then check on the squash. If it's ready, cut the squash in half (long-wise) and remove all seeds. Separate the squash from the outer layer and place in a large bowl or upper ware container. Add red pepper flakes, black pepper, onion powder and more soy sauce (if you choose) to the squash and mix well. Fold in the chard mixture. Enjoy!
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AuthorNature-loving, adventure-seeking, holistic and wellness advocate: Yoginiliv. Archives
May 2017
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