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Spring Spaghetti Squash Pasta - Whole 30/ Paleo Friendly

A fresh summer alternative to pasta with spring vegetables and lot of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients
  

Spaghetti Squash

  • 1 Spaghetti Squash sliced in half
  • 1 TBSP olive oil
  • 1/2 TSP Salt
  • 3 Cloves garlic minced
  • 1/2 TSP Pepper

Sauce

  • 1 TBSP olive oil
  • 2 Cloves garlic minced
  • 1 Bunch Asparagus
  • 8 Oz Mini Portobella Mushrooms
  • 3 Fresh Basil Leafs
  • 3 Roma Tomatoes diced and seeded

Almond Parmesan

  • 1/2 Cup Shaved Almonds
  • 1 TSP Jacobsen's Black Garlic Salt

Instructions
 

Spaghetti Squash

  • cut your spaghetti squash in half, remove the seeds with a spoon, and season with olive oil, salt, garlic, and pepper. Cook at 450 degrees for 30 minutes. Remove from the oven and using a fork, flesh out the spaghetti squash. Add to sauce and serve.

Sauce

  • Add olive oil to a medium pan and heat over medium-high. Add garlic and basil leaves and cook until the leaves are soft, and the garlic has a nice golden color. Add in Asparagus, mini portobello mushrooms, and tomatoes and cook until the asparagus stem is soft and flexible (about 10 minutes). Season to taste with salt and pepper, and add in the spaghetti squash, top with grated almond "cheese" and enjoy!