• 1 spaghetti squash
• tomato sauce (some of my go-to brands include Organico Bello, Cucina Antica, and Rao’s)
• 1/4 cup of pine nuts
• olive oil
• garlic powder
• sea salt, black pepper, chili flakes, fresh basil
• additional sautéed or roasted veggies (optional - zucchini, onion, mushroom, broccoli)
• vegan cheese, nutritional yeast (optional - Kite Hill Ricotta is my favorite for this dish)
Preheat oven to 400°F.
Cut the spaghetti squash in half lengthwise, and scoop out the seeds. (You may need to microwave the squash for a minute or two to be able to cut it.)
Drizzle the inside of the squash with olive oil, and sprinkle with garlic powder, salt and pepper.
Place both halves of the squash on a parchment lined baking sheet (cut side down).
Using a fork, poke some holes in the skin of the squash, and place in the oven.
Bake for 45 minutes.
Remove squash from the oven and carefully turn them over.
Using a fork, scrape up the squash flesh until it separates into spaghetti-like strands.
Leave the spaghetti in the squash half (like a bowl) or transfer it into a pot. Add in warmed tomato sauce, pine nuts, black pepper and chili flakes, to taste. Add additional vegetables, vegan cheese and fresh basil as desired.
While squash is roasting, add tomato sauce to a saucepan and warm on medium-low heat.
Continue to cook and stir until the sauce is hot.
Toasted Pine Nuts
Add pine nuts to a saute pan on low heat (no oil).
Toast nuts on the pan moving them occasionally for about 3 minutes, until they are golden brown. Enjoy!