"We literally scarfed this down! It was so good and felt healthy with all vegies. Thank you!!"
– spaghetti squash – avocado oil or olive oil – red onion – garlic – broccoli – chicken breasts – baby spinach – sun-dried tomatoes – dried basil – sea salt – feta cheese
01.
Preheat the oven to 400° F. Cut the tip and tail off of the spaghetti squash, then slice it down the middle lengthwise. Use a fork to scoop out the insides and seeds and discard.
Drizzle the flesh with a little avocado oil or olive oil and use your hands to spread it around. Sprinkle liberally with sea salt.
02.
Place cut-side down on a baking sheet and roast for 35 to 50 minutes (depending on your desired level of doneness).
03.
04.
Remove the spaghetti squash from the oven and set it aside to let it cool. Once cool enough to handle, use a fork to scrape out the spaghetti squash strands.
05.
Heat the avocado oil in a large skillet or thick-bottomed pot over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until softened, about 5 to 8 minutes.