Updated: Jul 19
1 large spaghetti squash
1 teaspoon organic extra virgin olive oil or 100% pure avocado oil (to bake the squash)
1 cup organic pasta sauce
3 cups organic baby spinach (diced in strips)
1 flax egg (1 tbs ground flax seed + 3 tbs water)
3 cloves organic garlic (freshly crushed)
1/2 cup nutritional yeast
1/2 teaspoon organic cayenne pepper
1/4 to 1/2 teaspoon pink himalayan salt
FOR GARNISH (Optional):
Organic basil leaves (fresh, diced in strips)
Preheat the cover to 350 degrees Fahrenheit. Prepare a cookie sheet lined with parchment paper and set aside.
Cut the spaghetti squash in half, then scrape out all the seeds from the inside.
Rub olive oil or 100% pure avocado oil on the inside of the spaghetti squash.
Bake face down on the prepared cookie sheet at 350 degrees for approximately 45 - 50 minutes.
Use a fork to scrape the inside of the squash out to use as "pasta".
Prepare the flax egg (1 tablespoon of ground flax seeds + 3 tablespoons of water).
Combine cooked spaghetti squash and all other ingredients (including the flax egg) into a medium sized bowl and stir well.
Put the mixture in an 8 x 8 glass or ceramic dish and bake at 375 for about 10 -15 minutes.
Change oven settings to broil and bake for another 5 minutes or until the top becomes crispy.
Garnish with fresh basil and serve hot from the oven.
This is an excellent gluten-free substitute for traditional pasta.
SOURCE: The Healthy Family & Home