Spaghetti Squash

There are numerous ways to prepare spaghetti squash. This recipe bakes the squash, but you can also pierce it several times with a fork or slice it in half to then steam it, microwave it, or let it slow cook in a crock pot. A recipe will usually describes one of these methods, and you’ll notice that each requires a different temperature setting and cooking time depending on the method used and the size of the squash. Once it’s cooked you can simply mix in a little olive oil, sea salt, and pepper, or your favorite sauce. This recipe adds to the spaghetti squash a creamy sauce, yet offers variations for both a lighter sauce and a basil sauce.

Ingredients:

• 2 (2 1/2 lb) spaghetti squash
• 1/4 cup pine nuts, lightly toasted in a dry pan
• 3 tablespoons nutritional yeast*
• 2 clove garlic
• 1 tablespoon extra virgin olive oil
• 3/4 cup almond milk
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh sage, finely chopped, or 1 teaspoon dry
• 2 teaspoons fresh thyme, with extra to garnish, or 1 teaspoon dry
• 1 teaspoon Himalayan salt, or to taste
• 1/2 teaspoon ground black pepper, or to taste

Directions:

1. Half each squash lengthwise, remove seeds and discard or bake them — maybe try our recipe for Baked Seeds. Coat the inside and edges with the coconut oil, then arrange the halves on a baking sheet, cut side down. Bake in a preheated 370˚F oven for 30 minutes or until tender when pierced with a fork. Remove and set aside to slightly cool.
2. To prepare the sauce, place in a food processor the remaining ingredients, except for the extra thyme to garnish. Process for 2 minutes or until fairly smooth.
3. Use a pot holder to carefully hold the spaghetti squash over a large bowl and drag a fork from end to end to release the spaghetti strands. Using a large spoon, gently mix in the sauce until well combined. Divide among 4 to 6 serving plates and serve, garnished with a little fresh thyme.

Variations:

1. For a lighter sauce, omit the pine nuts, nutritional yeast, garlic, almond milk, and sage, use only half the amount of thyme, and add 1 teaspoon Organicville Stone Ground Mustard or other vegan and gluten-free brand. And instead of using a food processor, simply place the ingredients needing to be combined in a small bowl and use a Fox Run Mini Whisk or other small size whisk to fully emulsify.
2. For a basil sauce, replace the sage and thyme with 1 cup fresh basil leaves and include an additional 1/2 cup pine nuts or cashews and 2 more cloves of garlic. Don’t over process, for a pourable sauce with a slight texture. Similar to this is our Basil Pesto, which can also be mixed into cooked spaghetti squash. And instead of using thyme to garnish, use a small amount of chiffonade cut basil leaves* or seeded and diced cherry tomatoes.

Yield:
Makes 4 to 6 servings

*Nutritional Yeast is deactivated yeast with a cheesy flavor, making it a perfect cheese substitute in vegan cooking. Many brands are fortified with vitamin B-12, but check the label to be certain.

**To chiffonade basil leaves, simply stack several basil leaves and roll them into a tube, then cut across the tube with a knife to produce fine strips.