Hello Fresh box:
I had to modify this recipe a bit (my own fault) when you get these meals you have to cook them within a week. *I didn’t cook this until the next one and the mushrooms were a tiny bit off. So we trashed those and proceeded on!
This is what it was supposed to look like!!
- 1 Spaghetti Squash
- 1 Zucchini
- 1/4 oz fresh Oregano
- 1/4 cup shredded Parmesan
- 1 can Lite Coconut Milk
- 1 T Olive Oil
- Salt & Pepper
Preheat the oven to 400 degrees, cut the Spaghetti squash in half (from stem to stern). Scoop out all the seeds and dispose of them. Then drizzle the inside of the squash with Olive Oil, salt and pepper and place on a baking sheet ( I covered in foil) that has a bit more Olive oil drizzled on it’s surface. Place squash face down and place in the oven for about 40 minutes until very tender (use the fork test).
Halve the zucchini lengthwise and slice into thin half moons. Chop the Oregano, discarding the stems.
Drizzle Olive oil into a large non-stick pan and set at medium high heat. Add the zucchini, half the oregano and cook tossing about 5 minutes. Season with salt & pepper. Add the coconut milk to the pan and bring to a simmer over medium-low heat, Remove it from the heat.
Let the squash cool a bit and use the tines of a fork to scoop out the noodles (it’s incredibly easy)! Add noodles continually to pan as you go. Keep the squash shells for your serving bowls! Add the Parmesan cheese to the pan (keep a bit out for garnish) and stir mixture well.
Scoop into the squash bowls and garnish with remaining Oregano and Parmesan.
*I think the recipe would have been better with the mushrooms; it needed a counter balance to all the slick veggies!
This is a link and referral code if you are interested!