Spaghetti Squash with Mushrooms

Prep: 10 minutes Cook: 15 minutes Total: 25 minutes Servings: 4


1 medium yellow onion sliced
1 small leek thinly sliced (use only the white and light green parts)
1 ½ cups of mushrooms (Shitake), sliced
2 cups broccoli florets chopped into small pieces
1 medium spaghetti squash (seeded)
1 ½ cup fresh tomatoes, sliced
½ cup toasted pumpkin seeds, toasted
1 teaspoon lemon pepper
1 tablespoon ginger
½ teaspoon cloves
2 tablespoon olive oil
Salt and pepper to taste
1 teaspoon chili pepper (optional)


1. Cut the spaghetti squash in half, remove the seeds and wrap each in a paper towel.
2. Place the two halves in the microwave and cook for about 8 minutes.
3. When done, leave in the microwave for 5 minutes to cool before removing.

While the spaghetti squash is cooking in the microwave:

4. In a pan, heat olive oil on medium heat and add sliced onions and leeks.
5. Sauté until the onions are translucent, about 5-7 minutes.
6. Add spices (ginger, cloves. Chili peppers, lemon pepper) until fragrant.
7. Add mushrooms and sauté until tender, about 3 minutes.
8. Stir in tomatoes and broccoli and let the mixture cook on medium-low heat for about 5-6 minutes and until broccoli is cooked.
9. Fork in the spaghetti squash into the mixture and gently toss together.
10. Add salt and pepper to taste.
11. Sprinkle toasted pumpkin seeds on top and serve.


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