Spaghetti Squash

Today I tried out a recipe called Vegan Cheezy Marinara Spaghetti Squash and my husband and I agreed it was delicious!

Here is a few of the ingredients I used. The marinara was from Sams Club and the nutritional yeast and spaghetti squash were from

I was visiting family in Hot Springs and was looking for a health food store that I hadn’t been to yet.

After cutting the Squash lengthwise and scooping out the seeds and pulp I placed it on some parchment paper on a baking sheet. I basted the Squash with about a half tbs of olive oil on each side and lightly sprinkled with sea salt and pepper. I baked it at 400 for 40 minuets.

While that is baking I chopped a purple onion and sautéed it in olive oil and minced garlic in a saucepan over medium high heat until they began to soften then I added the pasta sauce. I added a half a cup of the Nutritional Yeast and it certainly looked and tasted like a cheesy marinara sauce to my husband and I both! I will say make sure you dice or mince your onion not chop it with tears streaming down your cheeks so you can’t see. It would have made a difference in the texture of the dish.

Keep the sauce on low heat until you have played your noodles. After the squash is done let it cool then scrape out noodles with a fork and top with sauce.

We ate way too much and had enough left over to send to work with husband.

I have been struggling with my depression and has made it harder to concentrate and finish tasks like write in my blog but I am still plant based in an omnivorous family and very encouraged by my husband and all my veggie supporters. Thank you for reading.

For an appetizer I toasted two pieces of bread and cut into tiny squares and topped them with a vegan smoked cheese that I got from Good Earth on sale.

I also bought local baby chard and kale and I have been enjoying my salads this week immensely.

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