This recipe is SO good you may want to double it. :)
The winter squash in this recipe gets the “most creative” award in the squash family because the flesh turns into delicious noodle-y strands when it's cooked.
It’s low in calories, high in fibre, and contains lots of vitamin C, B vitamins, and antioxidants — and makes for a super delicious (and healthy!) alternative to pasta.
This recipe for spaghetti squash has a cheesy taste despite being 100% plant-based.
(2 big or 4 small main dish servings)
Preheat your oven to 400ºF/200ºC and line a baking sheet with parchment paper. Slice your spaghetti squash in half lengthwise. Scoop out the seeds and drizzle olive oil over the inside of the squash.
Place the squash cut side down on the baking sheet and poke the tops with a few holes.
Place in the oven and roast for 30-40 minutes. The squash will start to brown on the outside and feel tender.
Remove from the oven and turn the squash over so the cut side faces up. When it’s cool enough to touch, scrape the flesh to remove all strands inside the squash.
To make the sauce: heat 1 Tbsp olive oil in a large nonstick pan over medium heat.
Add the onions and garlic to the pan, and cook, frequently stirring, until the onion softens. Pour in the marinara sauce and let simmer for about 5 minutes.
Stir in the baby spinach, one handful at a time, and then add the nutritional yeast and spaghetti squash.
Stir until heated through, and then remove the pan from the heat.