With gluten allergies and food intolerance on the rise, society is becoming more aware of the food they’re eating and serving to their families. Even though we try to maintain healthy eating habits on a daily basis, sometimes we still crave our favorite comfort foods.
Spaghetti squash is packed with antioxidants, vitamins and anti-inflammatory agents to help keep your system running smoothly. Plus, with the proper herbs and preparation, it can also make an excellent substitute for pasta.
Below is a quick vegan recipe that will leave you and your family asking for more without compromising your healthy regimen.
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Vegan Italian Spaghetti Squash
4 SERVINGS | 60 MINUTES
1 organic spaghetti squash
1 teaspoon organic extra-virgin olive oil
1 cup organic pasta sauce
3 cups organic baby spinach (diced in strips)
1 flax egg (1 tablespoon ground flax seed + 3 tablespoons water)
3 cloves organic garlic (freshly crushed)
1/2 cup nutritional yeast
1/2 teaspoon organic ground cayenne pepper
1. Cut the spaghetti squash in half.
2. Scrape out all the seeds from the inside.
3. Rub olive oil on the inside of the spaghetti squash.
4. Bake face down at 350 degrees for approximately 45 – 50 minutes.
5. Use a fork to scrape the inside of the squash out to use as “pasta”.
6. Prepare the flax egg (1 tablespoon of ground flax seeds + 3 tablespoons of water).
7. Combine cooked spaghetti squash and all other ingredients (including the flax egg) into a medium sized bowl and stir well.
8. Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes.
9. Change oven setting to broil and bake for another 5 minutes or until the top becomes crispy.
10. Garnish with fresh basil and serve hot from the oven. Enjoy!