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Saturday, September 17, 2011

Tomato Basil Spaghetti Squash

Everyone loves spaghetti and meatballs.  It's a comforting, filling meal.  But, what if you can't eat pasta? Or what if you're vegan or vegetarian?  You can feel good about eating spaghetti with this twist on a traditional "spaghetti and meatballs" meal.

1 large spaghetti squash
1/2 to 1 jar of spaghetti sauce
8-10 large basil leaves
Parmesan cheese or nutritional yeast
Pre-cooked falafel

Place the squash cut side down in a baking dish and fill the dish with water.  Bake in a 400 degree oven for 45 minutes, until just tender.  Remove from oven and set aside to cool for a few minutes.

Scrape out squash, and add to a 9x9 baking dish, along with 1 to 1/2 jar of pasta sauce, depending on how "saucy" you want it, or how large your squash is.  

Using kitchen scissors, snip basil leaves onto squash, and then mix to combine.

Bake in a 350 degree oven for about 20 minutes.

Serve out spaghetti squash.  Top with 1-3 pieces of falafel, parmesan cheese or nutritional yeast.

1 comment:

  1. Sounds delicious. Wish my family liked it. They aren't huge fans (my girls like most anything - so this is a rarity). I'm going to try this. My favorite dish using this squash is sauteed onions, feta cheese and chopped baby tomato. I cook up the squash and saute up the veggies and add cheese and squash and heat until warmed through. Yum!!

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