Rosemary Spaghetti Squash with Wild Rice

Rosemary Spaghetti Squash with Wild Rice – Keep Thanksgiving healthy with delicious and nutritious side dishes!

Want to add some vitamin A, B, C, antioxidants, omega-3’s, omega-6’s, potassium, manganese and zinc to your Thanksgiving? Then spaghetti squash is the vegetable for you! With all these good nutrients you can help support your eyes, blood pressure, heart and overall health. Who knew, right?

Thanksgiving is often known for a time of eating lot’s of heavy food that is often lacking in nutrients. It is also known as the holiday where we all stuff ourselves silly. However, there is another way!

Thanksgiving can (and should) be a delicious time! A time for families to come together and enjoy a fun meal. A meal where there is no worry about calories, binge eating and whether or not your pants will fit tomorrow. Thanksgiving certainly isn’t a time for dieting which is exactly why you simply eat clean so there is no need for one.

When you bring dishes that are pure, nutritious and health filled to the table you will enjoy your meal so much more! Pure ingredients are naturally more flavorful and are much more satisfying so you wont eat as much. Instead of a sugar packed sweet potato casserole, try some Winter Basil Squash. Replace traditional green bean casserole (which is almost always packed with MSG) for a Clean Eating Green Bean Casserole. The result will be a healthy body and happy family.

There are so many reasons to love this dish! It has healthy squash as a base and then on top there is the lovely rice with the crunch of celery and pecans. Every now and then you get a little sweetness from the berries. When this recipe was in the works we tried adding sage instead of rosemary and it was seriously amazing too! We highly suggest you try it both ways and see which you like best. It’s hard to pick a favorite! We like a really strong rosemary flavor, if you don’t you might want to half the amount given.

Rosemary Spaghetti Squash with Wild Rice

Ingredients

2 medium spaghetti squash, cooked
½ cup butter
1 onion, chopped
4 cloves garlic, chopped
4 stalks celery, chopped
4 carrots, chopped
4 cups wild rice, cooked
1 cup dried berries
1 cup pecans, chopped
2 tsp. dried rosemary
1 tsp. Real Salt
½ tsp. black pepper or to taste
cayenne to taste (optional)

Directions

Scrape out spaghetti squash and spread evenly into a 9×13 pan. Melt butter in a saucepan and sauté onion and garlic for a few minutes. Add celery and carrots and continue cooking until they deepen in color. Add all remaining ingredients except spaghetti squash. Stir well and spread on top of the spaghetti squash. Bake at 375º until it’s completely heated through. This shouldn’t take any longer than 15-20 minutes if your ingredients are warm. Enjoy!