Spaghetti Squash Protein Bowls

October 13, 2019

Squash is one of my favorite fall and winter seasonal vegetables. I LOVE making spaghetti squash it's so easy ( just make sure you have TIME, as it takes about 40 mins to cook) and a great healthier pasta option. I like to use the spaghetti squash halves as bowls to house the rest of the ingredients, it looks pretty and makes for less cleanup. This recipe can be Scrounged using truly whatever you have at home as long as you have a protein, a cheese, a legume, a nut and a sauce. Have fun Scrounging with this one, can't wait to see what you guys create, tag me so I can see!  

The Scrounge: 

If you don't have these exact ingredients, Scrounge with the things you have at home and you may end up creating something even better! 

  • If you don't have spaghetti squash, use  zucchini noodles, sweet potato noodles or any pasta you have at home 

  • If you don't have salmon,  use steak, chicken, eggs, ground turkey, ground meat, chorizo or any protein you have at home . 

  • If you don't have goat cheese, use crumbled feta, shredded or grated manchego, mozzarella or cheddar . 

  • If you don't have chickpeas, use black beans, white beans, peas, garbanzo beans or lentils.

  • If you don't have pumpkin seeds, use cashews, almonds, sunflower seeds or peanuts .    

  • If you don't have peanut sauce, use olive Oil, balsamic vinegar, salad dressing, hot sauce 

Ingredients: 

*serves 2

  • 1 spaghetti squash 

  • 1 salmon filet 

  • 4 tbsp crumbled goat cheese  (2 tbsp per squash half)

  • 2 handfuls chickpeas (1 handful per squash half)

  • 2 handfuls pumpkin seeds (1 handful per squash half) 

  • Peanut sauce - use however much or little you desire 

  • Sea salt and pepper

 

Preparation: 

  • Spaghetti Squash

    • Preheat oven to 400˚F

    • Slice squash in half - if it's too difficult to cut as is, place it in the microwave for 5 mins. to soften, it makes it easier to cut

    • Using a spoon, scrape out the seedy inside  

    • Brush each half with olive oil, sea salt and pepper (optional: add some turmeric too!) 

    • Lay face down on a cookie sheet 

    • Bake in the oven for 40 mins.

  • Salmon

    • If possible, I try to always buy sockeye wild caught Alaskan salmon, it's the healthiest option

    • I usually cook salmon on 350˚F,  but if you are making this at the same time as the squash you can keep the oven at 400˚F and simply cook the salmon for a shorter amount of time

    • Season salmon with 2 tbsp olive oil and a generous amount of sea salt and pepper

    • Cook for 12-15 mins. on 350˚F or 8-10 mins. on 400˚F (the length of time also depends on the thickness of the salmon so check it periodically and see how it's doing) 

  • Once the squash is done cooking, take it out of the oven. Using a fork, start to scrape the inside so that it begins to make spaghetti like noodles. I like to use the squash itself as the bowl, so I add everything else into the squash halves.  

  • Take the salmon or your protein of choice out of the oven and cut it in half. Distribute the protein halves to each of the squash halves 

  • I like to break the protein up into small pieces within the squash. Then add the cheese, nuts and legumes 

  • Finally, drizzle your sauce on top, add a little fresh cracked pepper, mix it all up and enjoy!! 

  

 

 

 

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10.13.19

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