1 medium to large spaghetti squash

2 large ripe tomatoes (chopped)

2 medium zucchini (chopped into thin discs)

1 onion (chopped)

3 cloves of garlic (minced)

1 TBSP. Coconut Aminos (may also use Bragg’s Aminos or Tamari Sauce as an alternative)

2 cups fresh basil (loosely packed and chopped)

1 cup button mushroom (chopped)

1 cup of cooked ground turkey or hamburger (optional)

1 tsp. oregano (dried)

1 tsp. ground turmeric

Salt and Pepper to taste

4 TBSP. ghee or Extra Virgin Olive Oil


Spaghetti Squash- Cut the top stem and bottom off of the squash-cut the squash in half lengthwise and scoop out the middle and seeds- brush olive oil, butter, or ghee on both flesh halves, sprinkle with salt and pepper and place facing downward on parchment paper lined baking sheet. Bake at 375 degrees Fahrenheit for about 45 minutes or until a fork can easily pierce the outer shell. Let cool for 15-20 minutes.  Take a fork throughout both halves until all the spaghetti like strands are removed.  

Topping-  On low to medium heat, sauté the onion and garlic in the ghee until lightly golden. Add the chopped mushrooms and continue sautéing until mushrooms are lightly browned and shrunken. Add in the hamburger or ground turkey, Coconut Amino, zucchini, tomato, and spices. Cover pot and on low heat, let the veggies sauté for about 10-15 minutes or until veggies are tender. Add in the fresh basil and salt and pepper until your taste buds are happy. Stir and take off heat, cover pot and let flavors mingle for several minutes before serving.

Place a nice heaping amount of this veggie mixture over the spaghetti squash. Top with fresh basil and drizzle with olive oil. YUM!!



Color: Build Your Healing Rainbow- YELLOW
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