Succulent Spaghetti Squash
Simple yet elegant
Ingredients
- 1 medium spaghetti squash
- 1 tsp dry chives (1 T if fresh)
- 1 tsp dry parsley (1 T if fresh)
- salt and white pepper to taste if desired
Instructions
- Preheat oven to 400°.
- Cut spaghetti squash longways.
- Take any spoon to scrape seeds out. As a tip, I use my mums grapefruit spoon which has “teeth” on it and is perfect for scraping these seeds away, so yeah, scrape the seeds away.
- Place each half face down on a parchment lined cookie sheet and bake 40 min at 400° until the skin is soft, yet in tact.
- Flip over, scrape the inside with a fork to make the “spaghetti” and toss with my Plant-based Parmesan (bonus recipe below), fresh (or dry) parsley and chives. Salt and white pepper if desired.
- Serve in the skin and enjoy.I’ve also made this with my plant-based Alfredo and more recently my lentil bolognese sauce. Recipe coming soon…
Notes
Plant-based parmesan bonus recipe!
1/4 cup raw cashews
1/4 cup nutritional yeast
1/4 - 1/2 tsp salt or to taste
Blend all I ingredients in a mini blender until fine like grated Parm.