cW Recipes: Tuscan Spaghetti Squash with Sundried Tomatoes

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor while being dairy-free.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture with lower cost.

Heat oven to 375 F. Line a baking sheet with aluminum foil.

With a sharp knife, cut the squash in half lengthwise.

Scoop out the fibrous strands and seeds with a spoon. (Note: Save seeds to roast if desired.)

Drizzle each half liberally with olive oil and spread evenly. Season with salt.

Place squash halves on the lined baking sheet, cut-sides down. Roast for 50-60 minutes.

Let cool for 20 minutes.

With a fork, scrape flesh and add to a bowl. Set aside.

Heat a large skillet over high. Add and melt butter.

Add sliced garlic. Once garlic begins to brown, reduce heat to medium and add sundried tomatoes and pine nuts. Sauté for 1-2 minutes, or until pine nuts begin to brown.

Add spaghetti squash, ½ teaspoon salt and 1 tablespoon olive oil. Sauté for 1-2 minutes.

Add spinach and basil. Sauté for 2-3 minutes.

Remove from heat.

Mix in goat cheese until the cheese is fully melted and incorporated. Add lemon juice. Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens