Ingredients
- 3 Spaghetti Squash (medium)
- 1/2 cup Extra Virgin Olive Oil (divided)
- Sea Salt & Black Pepper (to taste)
- 24 Cremini Mushrooms (sliced)
- 1 1/8 lbs Extra Lean Ground Chicken (chopped)
- 3 3/4 cups Marinara Sauce
- 1/3 cup Nutritional Yeast (divided)
- 1/3 cup Basil Leaves (chopped)
Directions
- Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
- Slice the spaghetti squash into even rings through its belly. Carve out the seeds and set aside. Place the rings onto the baking sheet and drizzle with half the oil and season with salt and pepper. Cook in the oven for 40 to 45 minutes. Remove the squash from the oven and let it cool.
- Meanwhile, heat the remaining oil in a pan over medium heat. Once hot, add the mushrooms and cook for seven to eight minutes, until softened and some water has released. Add the walnuts and cook for another four to five minutes, stirring occasionally, until toasted. Season with salt and pepper.
- Add the marinara sauce into the pan and stir to combine. Reduce the heat to low and simmer for five minutes or until warmed. Stir in half the nutritional yeast.
- Use a fork to shred the flesh of the squash into noodles and divide evenly between plates. Top with the sauce, remaining nutritional yeast, and basil. Enjoy!