Good evening dear lights, I hope this week has been abundant and beautiful 🙂

I wanted to share an amazing and natural ingredient I have been using to season my dishes recently:

COCONUT AMINOS!

Coconut Aminos are a fantastic soy and gluten free option when it comes to a seasoning sauce.  As someone who has always loved soy sauce, this fermented coconut sap comes very close to the real thing! I was introduced to it a few months ago, but it is a new favorite.

With that said, I’d love to share a go to recipe of mine that pairs with the aminos perfectly. This is a great base dish for a side or pasta like meal. I like to use it as a mid day snack to give me some energy and keep me motivated 😉

As an individual with an auto immune, I am doing my best to stay away from nightshades which includes my beloved marinara sauce (tomatoes). But this Mushroom, Basil, and Garlic Spaghetti Squash have become a lifesaver when I’m craving pasta dishes. Did I mention this dish is Gluten free and packed with antioxidants?!

To begin, you will need these ingredients:

1-2lb Spaghetti Squash

4 Garlic cloves, peeled and diced

1 Tiny bunch of fresh basil, diced

1 cup sliced Portobello Mushrooms

2 teaspoons dried Oregano

Sea Salt

Black Pepper

3 Tablespoons Olive Oil

Wash Spaghetti Squash and make a few deep slits with knife.  Place on Microwave safe plate and cook on high in Microwave for 15 minutes (These times may vary depending on microwave. I found a 2 lb. squash takes 15-18 minutes).  After 15 minutes, your squash should feel soft to the touch but the peel in tact. Let cool for 10 minutes or longer 🙂

 

After cooled, cut Spaghetti squash in half and carefully carve out seeds without picking up too many of the squash noodles.

Run fork through squash and allow the noodles to naturally separate into a noddle like form. Set aside in bowl.

Next, it is time to bring our dish together! Heat 2 TBSP olive oil over medium heat in a large pan.

Add garlic and cook until translucent. Add Mushrooms and stir for a few minutes.

Next, you will add your spaghetti squash to your pan and incorporate all together. Season with salt, pepper and oregano. Tongs are a great tool to keep the noodles separate. Sprinkle basil and give it a quick stir with a Tablespoon of Olive Oil.

Plate, add coconut aminos and enjoy!

Feel free to add any kind of toppings to these noodles and have fun with it 🙂

 

Happy Healing.

Love and Light,

Stefani