Recipe: Cheesy Italian Spaghetti Squash

🍝This recipe for spaghetti squash has a cheesy taste despite being 100% plant-based.

This recipe is SO good you may want to double it. 

Makes 2 big or 4 small main dish servings.

Ingredients:

• 1 large spaghetti squash

• 2-3 Tbsp Olive oil, divided

• 1 large yellow onion

• 3 large cloves garlic, minced

• 1 jar of your favorite marinara sauce

• 4 large handfuls of baby spinach, washed

• ½ cup of nutritional yeast

• Salt & pepper, to taste

Directions:

1. 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. 

2. Place the squash cut side down on the baking sheet and poke the tops with a few holes. 

3. Place in the oven and roast for 30-40 minutes. The squash will start to brown on the outside and feel tender. 

4. 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 of the strands from inside the squash.

5. To make the sauce: heat 1 Tbsp olive oil in a large nonstick pan over medium heat. 

6. Add the onions and garlic to the pan, and cook, stirring frequently, until the onion softens. Pour in the marinara sauce and let simmer for about 5 minutes. 

7. Stir in the baby spinach, one handful at a time, and then add the nutritional yeast and spaghetti squash. 

8. Stir until heated through and then remove the pan from the heat. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva DipaliS from Getty Images 

Recipe: Creamy Garlic-Bacon Spaghetti Squash Casserole

This recipe takes a little investment of time but it’s so worth it!

Ingredients:

• 2 tbsp olive oil

• 1 large spaghetti squash

• 6 pieces of bacon, cut into 1-inch pieces

• 1 cup full-fat coconut milk (canned)

• 1 large egg

• 1 tsp sea salt

• Fresh pepper to taste

• 1 tbsp ghee or coconut oil

• ½ chopped onion

• 3 cloves minced garlic

• (optional: 2-3 cups of steamed veggies such as broccoli, cauliflower, zucchini, carrots or wilted spinach)

Directions:

1. Heat oven to 400 degrees. Cut washed spaghetti squash in half lengthwise and scrape the seeds from the middle using a large spoon. Drizzle each half with olive oil and season with salt, and place cut-sides-down on a lined baking sheet and place in the oven.

2. Roast until tender, about 45 to 50 minutes. Remove from the oven and, using a fork, scrape each side to remove the “spaghetti” strands. Place in a greased casserole dish.

3. While the squash is baking, cook the bacon strips on the stove until they’re at your desired level of crispness. Place on paper towel to soak up excess oil.

4. Whisk together the coconut milk, egg, sea salt and pepper and set aside.

5. Add the ghee or oil to a pan to melt and add onion to saute until soft. Add garlic and saute for 2 minutes. Add the coconut milk mixture and cook, stirring constantly until thickened, about 5-7 minutes. Add the bacon bits, and pour over the spaghetti squash in the casserole dish.

6. (Optional: you can add 2 to 3 cups of steamed vegetables such as broccoli, carrots or spinach at this point.) Bake at 400 degrees for 15 to 20 minutes and serve.

Recipe by: Saara Haapanen

Photo Credit: Canva by pixelshot