Whole Food Plant Based Spaghetti Squash Recipes
Spaghetti squash is an excellent ingredient to include in a whole food plant-based diet. It is low in calories, high in fiber, and rich in vitamins and minerals. Spaghetti squash is also incredibly versatile and can be used in a variety of recipes. In this article, we will explore some delicious whole food plant-based spaghetti squash recipes that are easy to make and perfect for any meal.
1. Spaghetti Squash with Tomato Sauce
This recipe is a classic and simple way to enjoy spaghetti squash. Start by cutting the squash in half and scooping out the seeds. Roast the squash in the oven at 400°F for 40-50 minutes. Meanwhile, prepare the tomato sauce by sautéing diced onions and garlic in olive oil until translucent. Add canned crushed tomatoes, dried oregano, and salt to taste. Simmer until the sauce thickens. Once the squash is roasted, use a fork to scrape out the flesh, which will resemble spaghetti noodles. Top with the tomato sauce and fresh basil.
2. Spaghetti Squash Pad Thai
This recipe is a healthier version of the traditional Pad Thai recipe. Start by roasting the spaghetti squash as described above. In a separate pan, sauté diced onions, garlic, and bell peppers in olive oil until tender. Add diced tofu and cook until browned. In a bowl, mix together almond butter, soy sauce, rice vinegar, and honey. Add the sauce to the pan and stir until the vegetables and tofu are evenly coated. Add the spaghetti squash to the pan and toss until everything is combined. Serve with chopped peanuts and sliced green onions.
3. Spaghetti Squash Lasagna
This recipe is a healthier version of the classic lasagna recipe. Start by roasting the spaghetti squash as described above. In a separate pan, sauté diced onions, garlic, and mushrooms in olive oil until tender. Add canned crushed tomatoes, dried basil, and salt to taste. Simmer until the sauce thickens. In a separate bowl, mix together ricotta cheese, egg, and chopped spinach. In a baking dish, layer the spaghetti squash, tomato sauce, and ricotta mixture until all ingredients are used up. Top with shredded mozzarella cheese and bake at 375°F for 30-40 minutes or until the cheese is melted and bubbly.
4. Spaghetti Squash Stir Fry
This recipe is a quick and easy way to use up any leftover vegetables in your refrigerator. Start by roasting the spaghetti squash as described above. In a pan, sauté any diced vegetables of your choice in olive oil until tender. Add diced tofu or tempeh and cook until browned. In a separate bowl, mix together soy sauce, rice vinegar, honey, and ginger. Add the sauce to the pan and stir until everything is evenly coated. Add the spaghetti squash to the pan and toss until everything is combined. Serve hot.
5. Spaghetti Squash Pizza Crust
This recipe is a great way to enjoy pizza without the added calories from traditional pizza crust. Start by roasting the spaghetti squash as described above. Once the squash is roasted, use a fork to scrape out the flesh and transfer it to a mixing bowl. Add almond flour, nutritional yeast, dried oregano, and salt to taste. Mix until everything is evenly combined. Press the mixture onto a lined baking sheet and bake at 375°F for 20-25 minutes or until the crust is golden brown. Add your favorite pizza toppings and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
In conclusion, spaghetti squash is a versatile and healthy ingredient that can be used in a variety of whole food plant-based recipes. These recipes are easy to make, delicious, and perfect for any meal. Give them a try and enjoy the benefits of a whole food plant-based diet.