Mmm fall foods. Despite the fact that it is still pretty warm here in Northern California, I still love fall foods. Like squash. I LOVE squash!! And my husband loves coming up with creative ways to use it. He whipped this up one afternoon and we were licking our bowls clean after our second helping ;p
The only thing I would change is protein. It is lacking some protein, but we agreed that pine nuts would be a lovely addition.
Spaghetti Squash Bake (serves 4-6)
1 small/medium spaghetti squash
1 red pepper, chopped
1 small bunch of spinach, washed & roughly chopped
1 medium zucchini, chopped
6 sundried tomatoes (put in warm water to rehydrate)
4 marinated artichoke hearts
1 tbsp of nutritional yeast
1 tsp salt (use less or more depending on your taste)
the juice of half a lime
Cut the spaghetti squash in half and cook it for about an hour at 350 (we like to fill a lasagna pan with a bit of water and cook it that way – I’m sure it’s tastier to roast it in oil though!). Allow it to cool before scraping the insides out to use those awesome spaghetti-like strands. Add the squash to the same lasagna dish (after having emptied it of water), add the other ingredients red pepper through artichoke hearts and stir to combine. Sprinkle the nooch, salt & lime juice on top. Bake at 350 for 20 minutes.