Spaghetti Squash Pasta
You can use this recipe in place of any pasta dish, but if you're adding an acidic tomato sauce to it, let the squash cool first; otherwise, it'll break down and get mushy.
1 Spaghetti Squash, halved
salt & pepper
your favorite vegan pasta sauce!
Preheat oven to 375 degrees.
Cut spaghetti squash in half, lengthwise. Scoop out the goop and seeds, and discard.
Place the two halves face-up on a lined baking sheet.
Drizzle halves with about 1-2 teaspons of olive oil each.
Sprinkle with diced garlic, salt and pepper.
Place into oven and cook for about 40-45 minutes.
Remove from oven and let cool before separating squash from skin.
(Squash is ready when is separates from the skin with little resistance.)
When ready, use a fork to scoop and separate squash strands.
Serve in place of any pasta in a dish for a low-calorie, very yummy option!
(I made mine with extra garlic-y sauce and topped it with vegan parmesan!)
Refrigerate any leftovers.
Looking for more Italian dishes? Get the recipe for our Vegan Lasagna or our Quick Ciabatta Bread!