I have literally never had something so light, refreshing & healthy as this recipe.
I originally found this recipe from The Skinny Confidential, and it’s so good! I have talked about Lauryn before, and she is seriously just the best.
When I saw this recipe on her feed, I just had to try it for myself!
&&& let me tell you, it is definitely LtoL approved! So duh I had to share it with you guys! Even Colton loved it. Before he tried it, he made his squash with spaghetti sauce (yawn.) but when he saw how yummy mine looked (amazing), he immediately switched.
Spaghetti Squash is also great because it will literally last you all week. Like a lifetime worth of spaghetti squash lol. But hey, I’m not complaining!!
But alright, alright. Here’s the recipe!:)
1 small spaghetti squash
1/2 cup handfuls of pomegranate seeds
Goat cheese, to taste ( I like A LOT ALOT)
Pink salt/pepper, to taste
Preheat the oven to 400. Cut the spaghetti squash vertically and scrape on the seeds with a spoon. Then lay the squash face down on a clear rectangle cooking dish. Add one cup of water to the pan to fill the bottom. Cook for 20 minutes.
While the squash is cooking, deseed your pomegranate. I use this method. (So freakishly easy)
Once the squash is finished carefully remove squash from pan and let cool. Once it’s cool enough to handle, scrape the squash out with a fork into a serving bowl.
In each serving bowl add as much squash as desired, and then top with as much goat cheese, rosemary, and pomegranate as your heart desires! Then sprinkle Himalayan salt, pepper, and lemon on top!
&& thats its!!
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