I'm Italian. So anything else other than pasta as a base for a dish like this is kind of sacrilegious.
But man was it good.
It may not look like much in the picture, but this incredibly simple spaghetti squash was a perfect lunch on a 31 degree Celsius day. And while I was making it, I felt like a chef. Using unique ingredients for my end of summer, beginning of fall masterpiece.
And this dish only uses 6 ingredients and takes 15 minutes of your time (scooping out the squash included). Here is the recipe:
1 Tbsp coconut oil
1/2 of a spaghetti squash
3-5 drops of Young Living Lemon essential oil
1-2 cloves of garlic or 1/2 tbsp of pre-minced garlic
1/2-3/4 cup parmesan cheese
3/4 cup of Kale
In a pan, heat up the coconut oil on medium heat. When this is all melted, add your scooped out spaghetti squash (look at how much there is! Spaghetti squash really delivers huh?!) Stir this every few seconds to evenly fry the spaghetti squash.
Add your garlic so the spaghetti squash can absorb the garlic-y flavour (feel free to add more if you like! I love garlic so if it's a bit much, feel free to cut back too). Let this sit for 2-3 minutes. Once your kitchen smells like garlic and goodness, add your Young Living Lemon essential oil. I added 5 drops because I love a little zing, and with this amount of squash, it was perfect. Stir that around.
Add your cheese and kale, and stir it around and let it melt for about 3-4 minutes.
And voila! Lunch is served. Super simple, uses ingredients under $15 dollars, and takes less than half an hour. What could be better than that?!
I didn't feel up to cutting an onion but that would taste great in this, or if you have some chicken lying around, bits of that would make this a heartier meal and soothe your carnivorous itch.