Spaghetti Squash w/ Roasted Tomato Sauce

This delicious vegan and gluten-free recipe is absolutely delicious. The flavours and textures give you the sense of the rich Bolognese sauce. The nuts provide the 'ground meat' texture and the nutritional yeast subs for parmesan cheese. Definitely a dish worth trying for your family!

1 spaghetti squash

2 1/2 cups chopped tomatoes

3 cloves of garlic

Fresh oregano 🌿

Fresh basil

Red pepper chilli flakes to taste

Salt + pepper

Olive oil

1/3 Cup nutritional yeast

3/4 cup almonds (pre-soaked + peeled) or cashews

Preheat the oven to 425°F/220°C. Place the tomates, garlic, oregano, few basil leaves, chilli flakes, salt + pepper in a 5x9 loaf pan and roast for 20 minutes. Set aside and let cool.

Wash the spaghetti squash. Remove the tough stem by cutting horizontally beneath the base of the stem. Then cut the squash in half lengthwise. Scoop the seeds out of both sides. Brush each half lightly with olive oil and place the squash face down in an oven-safe pan. Bake for about 35 minutes, or until you can pierce it easily with a fork.

Remove the spaghetti squash from the oven. With a fork, gently rake it side to side to remove the "spaghetti" strands from the squash.

Combine nutritional yeast, almonds and roasted tomato mix in the food processor. Reheat with a little olive oil before plating. Plate a generous serving of the spaghetti squash with tomato sauce and fresh basil 🌿.

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