Spaghetti squash – I love this vegetable. I’m fascinated by its unique pasta-like texture, and I like to cook with it often. Enjoy this simple recipe that can be served as the main dish or a side dish. Either way, it’s certain to be a big hit, especially with kids!
Spaghetti Squash with Basil-Walnut Cream Sauce
2 pounds spaghetti squash
1 cup unsweetened almond milk
1 cup walnuts
1 cup fresh basil leaves, lightly packed (about 10-12 large leaves)
½ cup fresh parsley, lightly packed
2 cloves garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper
Preheat oven to 375 degrees. With a fork, prick squash all over and place in baking dish. Cook 1 hour.
During last 10 minutes of baking time, put sauce ingredients in a food processor or blender. Process 15-20 seconds or until smooth (less time if you prefer a chunkier texture). Heat in a small saucepan over medium to low heat; do not boil. Cook 10-15 minutes, stirring occasionally.
While sauce is cooking, remove squash from oven, and let cool 10-15 minutes before cutting in half and removing the seeds. Discard seeds. Pull a fork lengthwise through the flesh to separate it into long strands. Place strands in a large bowl.
Pour sauce over spaghetti squash, and stir well to coat. Serve immediately.
Yield: 8 servings (serving size: about ½ cup)
- Substitute whole grain pasta for the spaghetti squash.
- Add cooked broccoli and/or sliced olives.