Spaghetti Squash (Gluten Free, Dairy Free, Vegan)

I LOVE SPAGHETTI!!!!

Let me tell you, you can never go wrong with a heaping plate of warm noodles topped with a hearty tomato or cheese sauce.

But it wasn’t long into my cooking endeavors before I learned that spaghetti is…..well, not exactly the most nutritious meal. My husband likes to call this beloved food, “empty carbs,” and he was not the biggest fan whenever I cooked spaghetti for dinner. (Cue film of young husband trying to console a teary-eyed, pregnant wife, standing over a half-cooked pot of spaghetti……yeah, you get the idea….)

And so, my quest was on to find a healthy meal to satisfy my cravings and his nutrition goals………

In His grace, God introduced me to the most lovely vegetable called spaghetti squash. A nutritious veggie that turns into spaghetti. Umm……yes, please!!

It’s definitely worth giving this veggie a chance!!FullSizeRender_1

Spaghetti Squash       Serves 2-4

Total Time – 50 min (prep – 5 min; cook – 45 min)

  • 1 spaghetti squash
  • 1 Tbs coconut or olive oil
  • salt and pepper to taste
  • optional: topping of choice – pasta sauce, cheese sauce, meatballs, sautéed veggies, etc.
  1. Preheat oven to 350º F
  2. Cut off top of squash, about 1/2″ below stem. Place the cut end of the squash on the cutting board and slice in half, length-wise. Scrape out seeds and “guts” into a trash can with a spoon.
  3. Brush thin layer of oil over the flesh and lightly sprinkle with salt and pepper.
  4. Place squash flesh side down in baking dish, adding enough water to cover the bottom of the pan. Bake for 45 minutes or until squash is easily pierced with a fork.
  5. Once squash is cool enough to handle, use a fork and scrape the flesh away from the skin. It should be stringy, like spaghetti. Serve with sauce or topping of choice.

Note: My favorite toppings for spaghetti squash include marinara sauce, vegan cashew cheese sauce, and a mix of sautéed onions, mushrooms, and sun-dried tomatoes.

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