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Spaghetti Squash with Wilted Greens



  • 1 Cup Arugula
  • 1 Cup Spinach
  • 1/2 Spaghetti Squash
  • 1 Cup Mushrooms, Sliced
  • 1 Cup Heirloom Cherry Tomatoes
  • 2 Cloves Garlic, Sliced or Diced
  • 1/2 Shallot, Sliced or Diced
  • 1/2 Cup Fresh Basil, Julienned
  • 2 oz Feta or Goat Cheese
  • 3 Tablespoons Olive Oil
  • Salt and Pepper to taste


  • Pre cook spaghetti squash by cutting in half lengthwise, scooping out seeds. Coat inside with olive oil and lay upside down on a baking sheet at 375 degrees for 30-45 minutes. Let it cool to room temp and scoop out spaghetti squash with a spoon. Set aside.
  • Roast tomatoes by coating with olive oil and Salt & Pepper. Bake at 375 degrees for 20 minutes. Set aside.
  • Heat a large skillet or sauce pan to medium, and sauté mushrooms in 1 Tbs. of oil. When cooked through add garlic and shallots. Cook until shallots are translucent
  • Add roasted tomatoes and sauté for 2 minutes. Add spaghetti squash and cook for an additional 2 minutes.
  • Add in arugula and spinach and cook until wilted.
  • Sprinkle in the goat cheese and stir until just combined
  • Add Salt & Pepper to taste.
  • Garnish with basil
  • Serve with Turkey Meatballs
Prep Time

10 Minutes

Cooking Time

1 Hour(s) and 30 Minutes

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