HELLO FRIENDS. My final semester of grad school has begun. That means, quick eats are all I may or may not post. When classes start, I go into hyper-focus mode. Anyone who is friends with me knows I'm serious when I tell them, "I'LL SEE YOU WHEN CLASSES END." Being a practicing mental health clinician is so fulfilling and so time consuming; I LOVE IT. However, the below dish is not a quick creation. I pulled this one out of my picture vault. I made it in October and forgot to post, because school.

Mushrooms are a meal staple for me. Spaghetti squash is a great low-carb alternative to pasta. Now, don't be fooled. It doesn't taste exactly like pasta—it just replicates it look. However, it's just as tasty. Below is a recipe for a mushroom pasta dish with spaghetti squash that I gobbled up in 10 minutes.

  • Handful white mushrooms
  • 1 beefsteak tomato
  • 2 celery stocks
  • 3-5 green onions
  • 1/2 yellow onion
  • Sea salt
  • Black pepper
  • Garlic powder
  • Parsley flakes
  • Oregano
  • Coconut oil

  • Cut spaghetti squash in half, removing seeds, rub melted coconut oil on inside and sprinkle with black pepper and sea salt, place face down on a baking sheet, and put in oven at 350°F for 15 minutes
  • Slice yellow onion and mushrooms, add coconut oil to pan, turn heat to medium, place mushroom and yellow onion slices in pan, season with black pepper, sea salt, and garlic powder, and saute for 10 minutes or until onions are translucent and mushrooms are brown
  • Chop remaining veggies and add to pan, season with sea salt, black pepper, garlic powder, parsley flakes, oregano, toss and cover pan for 10 minutes or longer, stirring occasionally
  • Once veggies are done to your desired level of charred, turn heat off and let sit in pan
  • Remove spaghetti squash from oven, let it cool (or not, lol), turn veggie over and use fork or spoon to separate squash from skin
  • Once this is done, add to pan, turn heat on low and saute with more spices if desired