Spaghetti squash is a wonderful grain-free and gluten-free substitute for pasta any day of the week and I love it paired with this creamy cauliflower sauce. This dish is packed with vitamins A and C, B-vitamins, minerals, antioxidants and even has potent antimicrobial properties. Whether your aim is more veggies or fewer carbs or just a new go-to recipe for your weekly meal plan, this recipe is a sure bet so give these fiber-filled noodles a try!
- 1 Spaghetti Squash
- 2 teaspoons Coconut Oil or Ghee
- 2 cloves garlic, minced
- 12 ounces Cauliflower Florets
- 1 cup Water
- ¼ cup Nutritional Yeast
- ¼ cup Rao’s Marinara or Arrabiata Sauce
- Handful Fresh Basil
- Salt and Pepper to taste
- Preheat oven to 375 degrees convection or 400 degrees.
- Cut squash crosswise; take out seeds and place squash open side down on baking sheet with about ½ inch of water at the bottom.
- Bake squash for about 40-50 minutes and remove from oven.
- Meanwhile sauté the minced garlic in 1 teaspoon of coconut oil or ghee in a saucepan over how heat. Cook for a few minutes, until the garlic is tender and fragrant, but not browned.
- Add 1 cup of water, along with the cauliflower, and bring the water to a boil. Once the water is boiling, reduce the heat to a simmer and cover the pot for 8-10 minutes until the cauliflower is fork-tender and soft.
- Transfer the entire contents of the saucepan into a blender or food processor, and season with salt and pepper. Process until very smooth and creamy, with a texture similar to traditional cream sauce. (Be careful when blending hot liquids – the steam pressure can blow the lid off your blender so you may want to let the cauliflower mixture cool for 10 minutes before blending).
- Using a fork, run around the perimeter of the squash to release the strands.
- Put the strands in a large skillet with a teaspoon of coconut oil or ghee. Add ½ the cauliflower sauce, tomato sauce and nutritional yeast. Stir until squash gets nicely coated and creamy. Add more cauliflower sauce if needed. Top with chopped basil and enjoy!