Ciao Bellas.

Whole foods. Peaceful mind. Nature inspired creations.

spaghetti squash pasta

spaghetti squash pasta

Squash has always been a bit intimidating to me. They're so big and difficult to cut, how will I ever cook this!? Well, after getting a local garden growler that had a spaghetti squash in it I decided it was time to finally try it. Turns out, it's not that tricky! It's also a great replacement for pasta because it's healthier, gluten free and very tasty. This recipe makes two large servings of squash spaghetti. 

Ingredients:

  • 1 spaghetti squash
  • 1/2 cup of fresh basil
  • 1 cup of organic tomato sauce
  • 2 tablespoons of extra virgin olive oil
  • a dash of sea salt and pepper

Directions:

Preheat oven to 400 degrees.

Slice the spaghetti squash in half vertical, and scoop out the guts and seeds (save the seeds!)

Spread 1 tablespoon of olive oil on each side after you've scooped out the seeds and add a dash of salt and pepper.

Place on a pan lined with parchment paper face down so the flat part is on the pan.

Cook for 30 minutes or until the squash is tender enough that you can put a fork through it.

Use a fork to scrape out the squash. It will form noodle-like strings.

Serve with basil and organic tomato sauce. 

Enjoy this healthier version of a classic Italian dish!

cauliflower steak

cauliflower steak

make it yourself: curry powder

make it yourself: curry powder

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