Spaghetti Squash
Impress your family and friends and try something new! There are so many different varieties of squash this time of year. Spaghetti squash is so easy to cook and delicious to eat.
I will show you how to make this squash two different ways. The first is with tomato sauce and the second is with margarine or butter, and cheese.
Both ways can certainly be dairy free and vegan.
Ingredients:
One medium sized spaghetti squash
2 tbsps good olive oil, I use extra virgin
Salt and pepper to taste
Vegan margarine
Marinara sauce (recipe link below)
Romano, Parmesan or vegan Romano style grated cheese
Cut stem off of squash then cut the squash in half, lengthwise from top to bottom
Scoop out seeds
Drizzle the inside flesh of each half with olive oil. Salt and pepper to taste.
Place face down on a tray lined with parchment paper and bake at 375 F for at least one hour. You will know it’s cooked when it’s fork tender.
Let cool until you can handle it, then take a fork and scrape the strands of squash out of shell and into a bowl.
Now you can decide how you would like to eat it. Either topped with a Marinara sauce (recipe link below) and Romano, Parmesan or vegan cheese or simply with butter ( vegan butter or margarine) and any cheese you like.
Delicious either way. Give it a try!!
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