I needed to empty our fridge and really improvised with the veggies that were in there.
Spaghetti squash, celeriac, cauliflower, sweet potatoes, mushrooms, and I gave a try to popped mustard seeds.
I made two versions of this veggie dish, one with Manchego sheep cheese and one with nutritional yeast making this dish also compliant for my vegan friends
- Preheat oven to 400°. Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil, and season with salt and pepper. Place cut side down on oiled baking sheet and roast until flesh is easily shreddable, about 40 minutes.
- In the meantime, warm a little bit of avocado oil in a pan and add mustard seeds. Cover with splatter screen, because the seeds will pop and jump out of the pan. Stir often and let cook until all of the seeds pop. Set aside.
- Peel, wash, and dice all the veggies.
- Warm ghee or oil in a deep sauté pan. Sauté the onion first until translucent, then add the remaining veggies. Season with salt, and pepper, mix, then cover and let cook until soft.
- For a cheese-free version, scoop out roasted spaghetti squash with a fork and place on a plate, add cooked veggies, season with nutritional yeast, and popped mustard seeds.
- For the cheese version, mix scooped up spaghetti squash with cooked veggies in the pan and popped mustard seeds. Add the mixture back to the spaghetti squash skin and cover with slices of cheese of your choice.
- Put back in the oven and bake until the cheese has melted, then serve.