- 1 Organic Spaghetti Squash (small – medium)
- Avocado Oil Spray
- 2 tsp Salt
- 2 tsp Pepper
- Vegan Feta Cheese
Makes 2 servings
Turn on the bbq to medium heat (350-375°F). Cut the organic spaghetti squash in half. Be sure to use a sharp knife and be careful as the spaghetti squash may be difficult to cut. Scoop out the seeds and lightly spray with the avocado oil. Sprinkle each half with the salt and pepper. Place the spaghetti squash (shell side down) directly onto the bbq grill. Cook for 30-35 minutes. Turn over the spaghetti squash and place them flesh side down for 3-5 minutes. Remove from the bbq and let cool. Using a fork, scrap the insides until it is the consistency of spaghetti. Add to a bowl or enjoy directly inside the shell. You can enjoy them either hot or cold depending on your preference. Top with vegan feta and pepper to taste.
Spaghetti squash is high in pantothenic acid (vitamin B5) which is said to help turn the food you eat into energy. In addition it is also a good source of fiber, vitamin C, manganese and vitamin B6. Vitamin C has been said to help your skin and your immune system.
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