Spaghetti Squash with Marinara and Cashew Parmesan
Who doesn't love a big old bowl of noodles? What if your noodles were actually vegetables in disguise? OH DANG! Once you've baked the squash and stored it in your refrigerator then it's basically a 2 minute bowl of noodles. Super easy way to eat healthy. 😉 This is a much healthier upgrade from the constipation-causing-classic. Mind you, spaghetti squash is a bit crunchier then normal noodles, but if you know this ahead of time and have yummy toppings then it's really a great dish.
Recipe adopted from:
- 1 c spaghetti squash
- 1/2 c marinara sauce
- 1- 1 1/2 tsp braggs liquid aminos
- 1/2 tsp italian seasoning
- 1/4 tsp oregano, dried (or fresh)
- 1/4 tsp rosemary, dried (or fresh)
- 1 tbsp cashew parmesan (recipe below) or nutritional yeast
- Preheat oven to 375 degrees F.
- Cut the spaghetti squash in half lengthwise from stem to tail and scrape out the seeds.
- Place squash, cut-side down, into a casserole dish with about 1 inch of water in the bottom.
- Place squash into the oven and roast until tender, about 35-45 minutes.
- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.
- When you’re ready to eat your bowl of “noodles” scoop out 2 cups of squash into a bowl, mix in 1 to 1 1/2 tsp bragg’s liquid aminos (or a few shakes of salt), top with 1/2 cup marinara sauce, italian seasoning, rosemary, oregano, and cashew parmesan.
- Store remaining ingredients in the refrigerator for up to 1 week.
This is fast becoming the sole cheese source in my house. We put it on noodles, pizza, lasagna, steamed veggies, and more! It is much healthier then a lot of the other cheese alternatives out there because it is made out of real food instead of a bunch of weird ingredients and stabilizers. Thank-yoooouuu Dana from minimalistbaker.com!!!
Recipe adopted from: minimalistbaker.com
- ¾ c cashews
- 3 tbsp nutritional yeast
- ¾ tsp sea salt
- ¼ tsp garlic powder
- Place all ingredients into food processor or high-powered blender and pulse until fine crumbles form (reminiscent to parmesan cheese).
- Do not over blend or it can turn into garlic-cashew butter.