Spaghetti was a staple meal in my family’s house. It was quick, easy, and didn’t take much thought to put together. However, it usually left me overstuffed, anxious, and tired. After I discovered the aptly named spaghetti squash, I could continue to eat this comforting meal without feeling groggy and anxious! This squash has the look and feel of spaghetti with all the veggie-goodness nutrients intact. Dig in!
1 Spaghetti Squash
1/2 Marinara sauce
For the “cheese”:
1/2 cup crushed walnuts
1/4 cup nutritional yeast
1/2 tablespoon sea salt
- Preheat the oven to 375 degrees. Coat a large baking sheet with the oil.
- Slice the squash in half lengthwise. Using a large spoon, scoop out the seeds and discard. Place each squash half skin side up on the prepared baking sheet. Bake for 45min. Flip the squash and baked for 15min. Remove from oven and let cool for 5min. Then, using a fork, scrape out the “spaghetti strings” of squash and place in a large bowl.
- Heat the marinara sauce in a small saucepan.
- Meanwhile, make the “cheese”: In a blender or food processor, pulse the walnuts, nutritional yeast, and salt until a grainy mixture forms that resembles parmesan cheese.
- Stir the marinara into the squash. Top with “cheese” and serve warm.