Sunday, March 3, 2013

spaghetti squash

I simply adore spaghetti squash, especially because it's such a guiltless dish to eat (we always have second helpings at our table).  The following recipe is super easy to assemble and a favorite in our home.


1 spaghetti squash
1/4 cup marinated sun-dried tomatoes chopped
1/4 cup pine nuts
1/4 cup nutritional yeast (optional)
2 teaspoons coconut oil or other oil of your choice
2 tablespoons vegan butter or other butter of your choice (Earth Balance is my favorite!)
cracked pepper to taste

Preheat the oven to 375 F. Scrub down the outside of the squash. Then slice it in half and scoop out the seeds. Place it flesh side down in a ceramic dish or on a cookie sheet. Bake for 45 minutes. Remove it from the oven and let it cool for 10 to 15 minutes.

While it is cooling, put a 2 teaspoons of coconut oil in a saute pan. Heat to medium and add a 1/4 cup of pine nuts. Toast (stirring frequently) for about 5 to 10 minutes or until they turn golden brown. 

Once the squash has cooled enough to handle, scoop out the insides with a spoon into a large bowl. Then add the butter, sun-dried tomatoes, pine nuts and nutritional yeast.  Stir until it is all combined.  Finish off by cracking some pepper on top.

This is one of the largest spaghetti squashes I've ever seen!  It also tasted pretty amazing, too.

"Spaghetti can be eaten most successfully if you inhale it like a vacuum cleaner."

~Sophia Loren

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