This is my first time at making spaghetti squash so I had no idea that it actually came out like spaghetti without anything?! It has a lovely little crunch and it’s strangely refreshing. The basil and vegan butter give it an amazing flavor that you won’t want to miss!
A few options
some of you may not like the flavors of basil and butter so I’ve come up with some flavors for you to try out.
Broccoli & cheese
Stuffed with a sausagey dressing (vegan)
Thyme & golden syrup
Spaghetti squash alfredo
if I could try one of these it would be either the broccoli cheese or Alfredo. Of course I would make it vegan but you can do it as you please.
Spaghetti squash. Choose a really yellow squash and they are best during fall or winter.
Butter. I used my own homemade vegan butter but you can use whatever you please. You can leave out the butter all together as well.
Basil & oregano. I used fresh from the garden herbs but store bought will do.
Olive oil. Extra virgin olive oil is my absolute favorite of the oils!
• ingredients
• category: American
• serves: 3-4 maybe 5 per squash
• cook time: 1 hour or more
• prep time: 3-4 minutes or less
• 1 cooked spaghetti squash (see note below*).
• vegan butter as desired.
• fresh basil torn.
• fresh oregano.
• extra virgin olive oil.
• sea salt and black pepper to taste.
Directions
Use a fork and remove the seeds from the squash. Then remove the flesh If desired. Put the remaining ingredients into a bowl with the squash flesh or right into the squash (seeds removed).
Note*
my spaghetti squash took about an hour and I baked it at 350•f in a baking dish with a little water. When knife can easy pierce the skin it’s done.
Healthy little vegan 