Page 16 - Vibe-3-edition
P. 16
Spinach Stuffed Spaghetti Squash
Ingredients Preheat oven at 400F ( 200 C) and sauté for 1 minute. Then
add the spinach and cook for
2 Spaghetti squash • Use a sharp knife to cut the further minute until wilted.
1-2 tbsp Olive oil spaghetti squash in half length-
2 Garlic cloves wise. Then use a tablespoon to Drain excess liquid as needed ,
Salt and pepper to taste scoop out the seeds. ( I clean then stir in the cream cheese
1 cup Vegan feta cheese (or regu- or cashew cream to combine.
lar) them and dry them and will Season with salt and pepper to
3/4 cup Dairy free cheese grated (or plant them next spring taste.
reg)
• Rub the inside of the squash Stuffed spaghetti Boats
with olive oil, then place them
To serve optional: Vegan Parmesan cut side down on a baking • Add the spinach cream into
Cheese ,Pine Nuts, Fresh Thyme
sheet. Bake for 40 minutes or each squash boat and stir to
until tender and easily pierced mix. Top with feta and grated
with a fork.
cheese .
• Once squash is done bak-
• Bake at 365F ( 180 C) for 8 -10
ing ,set aside until it is coll
minutes , then turn your oven
enough to handle, Then fluff
to broil and bake another 3-5
the interior with a fork to get a
minutes or until cheese is gold-
spaghetti-like texture.
en brown .
Spinach cream
• Serve immediately with pine
• In a skillet or saucepan, heat nuts and thyme on top .
a drizzle of olive oil over medi-
um -high heat. Add the garlic BON APPETIT!
