Cashew Ricotta Spaghetti Squash

Ingredients (Serves 1)

• 1 medium spaghetti squash

• 1/2 cup sliced mushrooms

• 8–10 cherry tomatoes

• 1/2 cup chopped spinach

• Avocado oil spray

• 4 oz lean protein (chicken, tofu, shrimp, etc.)

Optional Toppings

• Fresh basil

Method:

• Preheat oven to 400°F.

• Halve and deseed squash. Bake cut-side down for 40–50 min.

• Sauté mushrooms 5 min.

• Add cherry tomatoes, cook 2–3 min.

• Add spinach and cook until wilted.

• Cook protein separately.

• Use fork to scrape cooked squash into spaghetti-like strands.

• Combine 2 cups squash with sautéed mix and cooked protein.

• Top with basil, salt, and pepper.

Macros (Per Serving):

• Calories: 265 cal

• Fat: 4.7 g

• Protein: 30 g

• Carbohydrates: 25 g