Ground Down With This Delicious Spaghetti Squash Recipe for Autumn

Autumn is a season synonymous with good food, cozy socks, hot tea and gathering around the fireplace with loved ones.

One seasonal vegetable that has become quite popular, and for good reason, is spaghetti squash. A delicious and nutritious alternative to pasta, this unique vegetable looks like a noodle with all the nutritional and seasonal benefits of a squash.

Squash has been cultivated for centuries as the sustenance of many societies, modern and ancient. This vegetable is known for its grounding qualities and helps the body deeply connect to the earth. It is also a warming food that ignites the fire in the belly and keeps the heat of the body in the abdomen–which is the ideal situation for total body health.

It’s sure to be a crowd pleaser for the holidays but is also easy enough to make for a quiet night in for two.

• 1 medium-sized spaghetti squash
• Italian seasoning
• Salt and pepper
• 1 Tablespoon coconut oil, plus extra for brushing
• 1 large shallot or 1/2 small onion, chopped
• 3 cloves garlic, minced
• 2 vine-ripened tomatoes, seeded then chopped
• 2 cups baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup pitted kalamata olives, sliced
• 1/4 cup lightly packed fresh basil, chopped

1. Preheat oven to 400 degrees then line a baking sheet with foil, spray with nonstick spray, and then set aside.
2. Slice squash in half lengthwise, then scoop out seeds and place cut side up on prepared baking sheet.
3. Brush with coconut oil then season with himalayan salt, fresh ground pepper, and Italian Seasoning.
4. Roast for 30-40 minutes, open-face, rotating baking sheet halfway through. Test tenderness with a knife inserted into the thickest part of the squash–if it goes in easily, it’s ready.
5. Let squash cool for 10 minutes, then use a fork to shred the “meat” onto a plate and set aside. It will come out easily and look almost like angel hair pasta.
6. Heat coconut oil in a large skillet over medium heat then add shallots or onions, season with salt and pepper, and then saute until tender, about 5-7 minutes.
7. Add garlic then saute for 1 more minute.
8. Add tomatoes then saute until just barely starting to break down, 1-2 minutes.
9. Add baby spinach, season with salt and pepper, then saute until it just barely starts to wilt–about 1 minute.
10. Add shredded spaghetti squash, feta cheese, kalamata olives, and basil to skillet then toss to briefly combine and serve.

By tuning into the rhythm of nature and eating seasonal fruits and vegetables, we give our bodies the support they need to thrive with proper nourishment.

Give this recipe a try and let us know about other delicious grounding, warming autumn recipes in the comments below. To your radiant health!