• 1 medium size spaghetti squash
  • 4 garlic cloves, crushed
  • 1 tbsp. organic GF paprika
  • ½ lb. white button mushrooms, quartered
  • Pinch of organic GF cayenne (optional)
  • 2 tbsp. extra virgin olive oil
  • ½ cup organic parsley, chopped
  • 2 organic tomatoes, cut into small pieces
  • ½ tsp. sea salt or to taste
  • 1 tbsp. freshly squeezed lemon juice


  • STEP 1
    To prepare squash, wash and pierce 4 times with a knife, place on the middle rack in the oven and bake at 375 F for 45 minutes. Then slightly cool, cut in half and remove the seeds. With a fork scoop out the spaghetti strands and set aside.
  • STEP 2
    In a large non-stick saucepan, heat olive oil and add garlic. Cook on low heat until just fragrant, increase heat to medium and add parsley and paprika, cook for 2 minutes while stirring.
  • STEP 3
    Add tomatoes, mushrooms, salt and cayenne and cook for 5 more minutes stirring occasionally.
  • STEP 4
    Stir in squash and lemon juice until well combined.

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