Spaghetti squash is one of my favorite vegetables because it is so versatile! It goes with so many dishes and flavors! What’s your favorite way to eat spaghetti squash?
As always with my dishes, I like ones with few ingredients but packed with flavor! The fresher the ingredients the less of other things you need to add in my opinion. The Nuts for Cheese is a great vegan alternative to cheese!
Cut the spaghetti squash in half lengthwise and remove the seeds and middle pulp. Bush the oil mixture on each half and then turn over and bake for forty minutes. When it’s done, mix together the cheese mixture with the spaghetti squash and add desired your desired vegetables. I chose broccoli because it pairs well with this.
Cheesy Spaghetti Squash
A delicious side
- 1 Spaghetti Squash
- 3 Cloves of Garlic
- 2 Tbsp Extra Virgin Olive Oil
- 120 g Nuts for Cheese Smoky Artichoke & Herb Cheese
- 2 Tbsp Unsweetened Coconut Yogurt
- 1 Cup Cooked Broccoli
Preheat oven to 375F/190C.
Slice the spaghetti squash in half and remove the seeds. Mix together the oil and garlic and spread onto the squash. Turn upside-down and bake for 40-50 minutes.
Scrape the insides of the spaghetti squash and make sure that there are no chunks in it.
Blend together the cheese and the yogurt. Mix it in with the squash and broccoli and serve.