Coconut Aminos and Mushroom Garlic Spaghetti Squash Recipe

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!

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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

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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 🙂

 

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

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After carving out the seeds, your squash should look like this 🙂

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

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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.

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Smells delicious!

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.

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Plate, add coconut aminos and enjoy!

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

 

Happy Healing.

Love and Light,

Stefani

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