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Vegan Italian Spaghetti Squash
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Vegan Italian Spaghetti Squash Bake www.thehealthyfamilyandhome.com The Healthy Family and Home Ingredients | |
1 large | spaghetti squash |
1 teaspoon | organic extra virgin olive oil, (to bake the squash) |
1 cup | organic pasta sauce |
3 cups | organic baby spinach, (diced in strips) |
1 flax egg (1 tbs ground flax seed + 3 tbs water) | |
3 cloves | organic garlic, (freshly crushed) |
1/2 cup | nutritional yeast |
1/2 teaspoon | organic cayenne pepper |
1/4 - 1/2 teaspoon | pink himalayan salt |
For Garnish (Optional) | |
organic basil leaves, (fresh, diced in strips) |
Directions
Prepare the spaghetti squash
Step 1 Cut the spaghetti squash in half.
Scrape out all the seeds from the inside.
Rub olive oil on the inside of the spaghetti squash.
Bake face down at 350 degrees for approximately 45 - 50 minutes.
Use a fork to scrape the inside of the squash out to use as "pasta".
Step 2 Prepare the flax egg (1 tablespoon of ground flax seeds + 3 tablespoons of water).
Combine cooked spaghetti squash and all other ingredients (including the flax egg) into a medium sized bowl and stir well.
Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes.
Change oven setting to broil and bake for another 5 minutes or until the top becomes crispy.
Garnish with fresh basil and serve hot from the oven.
Enjoy!
Note
Recipe inspired by and adapted from: http://lexiscleankitchen.com/2013/05/25/italian-style-spaghetti-squash-bake/
Recipe uploaded with Shop'NCook for iPhone.
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