It’s not pasta, it’s “squashta”! Try this easy method for creating veggie noodles from baked spaghetti squash (all you need is a fork!). Top with a mixture of sauteed spinach, sundried tomatoes, fresh herbs and pine nuts–plus some cayenne or red pepper flakes to spice things up!
Spicy Spaghetti “Squashta”
1 medium-sized spaghetti squash
2 Tbsp. extra virgin olive oil
1 clove garlic, diced, or 1/2 tsp. chopped garlic
1/2 cup chopped green onion
2 Tbsp. nutritional yeast flakes
1 Tbsp. chopped parsley
1 Tbsp. chopped basil
2 Tbsp. sundried tomatoes, soaked in warm water and sliced
1 cup chopped spinach
1-2 Tbsp toasted pine nuts
Freshly ground pepper, to taste
Cayenne pepper or red chili flakes, to taste
2 tsp. chopped oregano leaves
1. Preheat oven to 325 degrees F. Cut spaghetti squash in half and place in glass casserole dish filled half way with water. Bake for approximately 25 minutes.
2. Remove squash from oven and let cool. Use fork to shred the squash into “noodles.” Place in large bowl and set aside.
3. In sautÃ©e pan, heat oil, garlic and green onions; add remaining ingredients (except spinach) and cook over low heat for about 10 minutes, adding spinach at the last minute.
4. Add veggie mixture to squash and serve like a spaghetti dish.