Seasonal Sides VII: Spaghetti Squash
December 13, 2016
We can always use one more spaghetti squash recipe and this one is so easily adaptable it makes a great go-to!
I have to admit, there are mixed feelings in our family when it comes to spaghetti squash but, since I happen to love it, we give it another try every so often hoping to sway the undecided voters. This basic recipe gets the best reviews. I do always increase the vegetable content with whatever I have on hand and play with the spices accordingly. Sometimes I will add sliced sauteed mushrooms and peppers and other times a bag of frozen spinach. Sauteed broccoli rabe, which is available through the winter here in Austin, is also a great compliment.
The prep with this dish is quite simple as the spaghetti squash will do it’s own thing in the oven while you prepare the sauce in your blender or Vitamix. If you are able to keep the squash shells from breaking while releasing the “spaghetti” you can refill them with the strands covered with sauce for serving.
Enjoy!
Spaghetti Squash Ingredients
1 medium spaghetti squash
2 tsp extra virgin olive oil
2 tsp garlic, minced
salt & freshly ground pepper
Tomato Sauce Ingredients
½ cup raw cashews, soaked
1 15oz can fire roasted tomatoes, diced
¼ cup basil leaves, chopped
2 Tbsp water
½ tsp salt red pepper flakes (optional)
Immunity matters!
Learn to support your health naturally with weekly tips
delivered straight to your inbox.
You may also be interested in:
Summer Salads: Planning One Week At A Time
A raw salad every day, whether it be for lunch or before your evening meal, is an excellent way to increase your veggie intake, alkalize your body, support healthy digestion, and promote optimal elimination. Who knew a salad could be so helpful, right? While a salad a day sounds good on paper, having what you…
Sweet Potatoes with Coconut and Macadamia Nuts
We have all observed a steady evolution of holiday side dishes over the past decades, and sweet potatoes are no exception to the rule. For good reason, most of these evolutions have cut out the refined sugars and dairy products, increasing the use of whole, fresh vegetables. Especially if your holiday memories are of sweet…
Spring Vegetables with Tecolote Farms V: Chard
What’s not to love about a bountiful spring harvest of chard? Especially when it’s locally grown just outside of town by Tecolote Farms. I truly cannot wait to get my CSA this week and remake this Asian inspired recipe that you will certainly want to try yourself. This time around I am going to take…
Watermelon Gazpacho
You are going to love this recipe for its ease and flavor. This gazpacho is so good I could eat it for three meals a day… seriously. So what are you waiting for? Grab these ingredients, power up your blender and in minutes, your meal is ready! 4 large heirloom tomatoes, chopped and cored 6…