Prep Notes
I have been experimenting with different ways to use spaghetti squash. I love a good casserole and using spaghetti squash as the “noodles” makes for a nutritious yet comforting dish. This is my latest favorite, which is naturally vegan and gluten free.
Cooking Time
40 minutes
Yields
8-10 servings
Ingredients
1 spaghetti squash
1 teaspoon avocado oil
For the flax egg:
1 tablespoon ground flax seeds
2 tablespoons water
For the add-ins:
3 cups baby spinach (diced in strips)
1 cup favorite pasta sauce
1/2 cup nutritional yeast
3 cloves garlic (freshly crushed)
1/2 teaspoon ground cayenne pepper
1/4 teaspoon Himalayan pink salt
Directions
Preheat the oven to 400 degrees. Cut the spaghetti squash in half, then scrape out all the seeds from the inside. Rub or brush the avocado oil on the inside and the rims of the spaghetti squash. Place the spaghetti squash halves face down onto a cookie sheet lined with parchment paper and bake at 400 degrees for approximately 40 minutes. When it’s finished baking, use a fork to scrape the inside of the squash out to use as “pasta”.
To prepare the flax egg, add flax seeds and water, whisk together, then set aside. Combine cooked spaghetti squash and all the add-in ingredients* to a medium-size mixing bowl. Re-whisk the flax egg and add it to the mixing bowl.
Gently toss everything together until all ingredients are well combined. Transfer the mixture to the prepared 8 x 8 baking dish and bake at 375 degrees for about 10-15 minutes, or until it is warmed all the way through. Change oven setting to broil and bake for another 5 minutes, or until the top becomes crispy. Top with basil or parsley and enjoy!
*Feel free to use any vegetables you like! Mushrooms, peas and zucchini work really well!