Creamy Spaghetti Squash Pie

Hey guys!  Life has definitely been more eventful over on my end which is great except when you start feeling under the weather, like today.  Not fun.  I was supposed to be in class for 1pm, but my body had other plans. I ended up sleeping for about 2.5 hours instead. And as I write this I am still in bed. My only break was to get more water and an apple & pb snack. I despise this feeling and wish I had the energy to conquer all of my to do list, but this is when it is so important to listen to your body. This applies for every aspect of your life especially exercise. If your body is telling you no then say no. Now it is different if you are just feeling lazy, and you know the difference. The truth is most of us jam pack our days with work, activities, social events and are constantly going. Sometimes we need to take a breather and give ourselves that mental and physical break. Rest does a body right. So I am taking my own advice and laying in bed and you know what? My body will thank me later.

Last week was my first week of classes, and I love both of them this time around. My favorite is the Functional Training course taught by one of the leaders in this country’s functional fitness world, Juan Carlos Santana.  This type of training takes you beyond the basic gym equipment and into working the whole body in an integrated fashion with movements occurring in every day activities.  And no this is not crossfit. Think medicine balls, kettle balls, bands etc. Then imagine all the cool things you can do with them!  So far I am loving it and cannot wait to share more with you as we go along. This is one of the reasons I am so bummed I missed today’s workshop. The other class I am taking is Monday and Wednesday evenings which is more of an overview of fitness & human health in general. It is definitely necessary information, but not nearly as fun as my functional training class.

As I mentioned before life is busy with my new course load and another new adventure on the horizon which I will delve more into in a post of its own. So if my recipes or posts are a little slow this week or next please understand and bare with me as I work through the kinks.  As always thanks for following along and here is a new recipe for ya…

Creamy Spaghetti Squash Pie

Ingredients

  • 1 large spaghetti squash

  • 1 tbsp ghee, olive oil, or butter

  • 1 cup full fat coconut milk

  • 2 cloves of garlic, minced

  • 1/2 onion, diced

  • 1 cup cherry tomatoes, sliced in half lengthwise

  • 8 oz mushrooms, sliced

  • 2 cups spinach, chopped & uncooked

  • 1 egg, whisked

  • 1 tsp dried rosemary, chopped

  • 6-8 slices of bacon optional

Instructions

  1. Heat oven to 375. Cut your spaghetti squash in half lengthwise. Scoop out the seeds and lay skin side up on a baking sheet or baking dish. Let bake for 35 minutes, or until shell easily softens.

  2. While spaghetti squash is baking, heat a large skillet on med heat. Add cooking fat and saute onions for about 3 minutes then add in the mushrooms. Cook until they are softened.

    Lower heat to low and stir in garlic. Let cook for about 1 minute, until aromatic. 

  3. Add in the chopped spinach & cherry tomatoes to the pan. Stir to combine with onion and garlic mixture. Turn off heat and cover. 

  4. In a bowl whisk together, the egg, coconut milk, rosemary and salt. Set aside. 

  5. In a pie or casserole dish combine your cooked spaghetti squash strands, spinach & tomato mixture, coconut milk & egg combo and mix together. 

    Bake at 350 degrees for about 45 minutes or until the top is bubbling.  

recipesAngelica Flanigan