Low Carb Vegetarian "Pasta" Meal
If you need a hearty, filling plant-based meal, then spaghetti squash needs to be your new BFF.
Not like the girl from middle school who you were friends with only because your moms were friends, but when you were left alone together there was always awkward silence.
Just me? Ok. Anyway, this meal was inexpensive, easy, and delicious.
1 Medium Spaghetti Squash
1 Avocado Sliced
¼ Cup Mozzarella Cheese
1 Green Bell Pepper
4 oz. Sliced Mushroom
8 oz. Diced Tomato
1 Bundle Asparagus Spears
With a sharp knife, cut the spaghetti squash in half, and remove the seeds. Place both halves face down on your baking sheet (drizzled with extra virgin olive oil and seasoning if you like). I baked my squash at 400 for about 50-55 minutes. While waiting, dice your green pepper and tomato to the desired thickness. I sautéed my mushroom, tomato, and green pepper on my skillet for about 5 minutes. When the spaghetti squash was done, I scooped out the flesh of both halves by the forkful and added to the skillet containing the other vegetables. I then mixed this combination and allowed it to cook on low heat for another 5 minutes.
In a separate pan, I grilled my asparagus with lemon juice for 10 minutes on medium heat, ensuring that it did not overcook or become too soft.
Once my meal was plated, I topped with cheese and avocado.
It. Was. Amazing. The meat was definitely not missed!