Whole Food, Plant-Based Recipe Spaghetti Squash Bowl
Recipe courtesy of Chef Carole Levy, PPMNY Culinary EducatorDoesn’t get easier for a main or side than with spaghetti squash. Spaghetti squash is so versatile. You an use like past and put sauce on it or mix with other veggies as a main course. Go crazy and top with a cashew crema! So many options.
Ingredients
1 spaghetti squash
- Combination of desired vegetables
Instructions
1. Preheat oven to 425°F.
2. Carefully slice the spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard.
3. Place the two halves upside down on a sheet pan lined with parchment paper.
4. Roast until a fork can easily be inserted through the skin and meat of the squash.
5. Once cool, carefully scrape out the spaghetti squash “noodles” from the skin, taking care to keep the outer skin intact since these will serve as bowls.
6. Fill your squash bowl with vegetables topped with your favorite dressing.
