- 1 spaghetti squash, cooked and shredded
- 1 can of organic diced tomatoes
- 1 TBSP Hawaiian Spirulina
- 1 cup baby spinach
- 3/4 cup sliced portabello mushrooms
- 1 TBSP oregano
- black pepper to taste
- 1 TBSP extra virgin olive oil
Sauté tomatoes, portabello mushrooms, and baby spinach in olive oil until soft. Add oregano and black pepper and simmer covered for 20 minutes. Remove from heat and add Hawaiian Spirulina. Pour over warm spaghetti squash and serve. Add parmesan cheese if desired.
Spaghetti is not something most of us would think of as a healthy meal, and typically it is not. However, when making a few simple tweaks to some of the ingredients used, it can be very healthy. Using shredded spaghetti squash as a replacement to conventional noodles provides a nutritious alternative to regular pasta which is often loaded with carbohydrates. The use of leafy green spinach doesn’t hurt either.
Adding just a small amount of Hawaiian Spirulina into the sauce is a terrific way to blend in this potent superfood and you won’t even know the difference. Next time you prepare spaghetti for the family, try this recipe. You may be surprised how good it is!