Spaghetti Squash with Ceps
Spaghetti Squash with Ceps
Nutrition

Spaghetti Squash with Ceps

Spaghetti Squash with Ceps is one of the healthiest  Bootcamp recipe that has a highly  wholesome suppliments for our body.

Spaghetti Squash with Ceps


Ingredients for 2 people

For the recipe Squash spaghetti with ceps:

500 g of boletus mushrooms or mushrooms
1 spaghetti squash
2 cloves garlic
5 tbsp. Olive oil
5 towers of pepper mill
A little grated cheese of soy or emmenthal
PREPARATION
For the recipe Squash spaghetti with ceps:

1.Rinse the outside of the squash well.
2. Cut it in 2 (be careful not to give big stab wounds, the thing is hard to cut but you must keep its calm!).
3. Scrape the seeds and filaments from the inside with a spoon.
4.Put a half-squash in a large saucepan, the hollowed-out part on the bottom of the pan. Cover with water and bring to the boil. Place a lid on the saucepan and let it boil for 20 min.
5.Meanwhile, sauteed mushrooms in olive oil, garlic and a few pinches of salt, until well cooked and crisp.
6. After the 20 min, remove the first half of zucchini from the water and proceed in the same manner with the other half.
7.When the second half is cooked, cut the first half with a fork to remove the flesh from the squash that resembles spaghetti.
8.Gently mix this flesh with the mushrooms.
9.Pour the mixture into the drained hull and sprinkle with grated cheese (not too much). Bake for 20 minutes in the oven. Miammiam!

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