This recipe is gluten free, oil free, and vegan
1 spaghetti squash
1 cup millet
2 cups spinach
1 cup pineapple
1 cup mushrooms
1/2 cup pizza sauce
Seasonings: basil, oregano, pepper, garlic powder
Spaghetti Squash Cooking Instructions
Cut squash in half lengthwise. Scrape out seeds. Bake at 375F for 1 hour 30 minutes.
Start preparing the millet stuffing when squash is half way done baking.
Millet Stuffing Cooking Instructions
Add one cup dry millet to a medium sauce pan. Turn heat on high and toast millet until it becomes golden brown. Add 2 cups water, cover, and cook for approximately 20 minutes, until water is evaporated. Keep covered and set aside.
Chop onions, mushrooms, and pineapple into bite-sized pieces. In a large skillet, sauté onions and mushrooms in coconut oil (or water) until browned. Add spinach and pineapple and continue to cook for 3 – 5 minutes, seasoning to taste.
For this recipe I used basil, oregano, pepper, and garlic powder.
Just before serving, heat 1/2 cup pizza sauce.
To plate, place squash in a serving bowl. Add 1 cup cooked millet. Top with sautéed mushrooms, onions, pineapple, and spinach. Drizzle pizza sauce over the top.
You can substitute pizza sauce with spaghetti or any other tomato based sauce. For an oil free version, sauté mushrooms, onions, pineapple, and spinach in water.
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