This healthy spaghetti squash recipe is an excellent way to get some squash in your diet in a bit of a different way. Max out on greens by using a lot of parsley in a delicious lemon caper sauce. I like making healthy vegan recipes that use some raw ingredients for their full nutritional power, but this sauce would also be beautiful with roasted garlic.
1 , halved and roasted
1 , zested and juiced
1⁄4 Cup (4 tbs), chopped (Or 1 Handful)
1 , chopped
2 Clove (10 gm), minced
10 , soaked and chopped
Toasted pumpkin seeds
1 Tablespoon (For Garnish)
Cut your spaghetti squash in half lengthwise, poke some holes in the flesh, then rub with a small amount of olive oil and then a sprinkle of sea salt. Place the halves face up on a baking dish and put in the oven at 350 degrees F for about 30 minutes.
While the squash is roasting, put the rest of the ingredients in a bowl and whisk to combine. If you like, you can put this in a food processor for a few seconds to make more of a paste.
Once the squash is finished, scoop the flesh into a bowl and get it separated into strands. Toss with the sauce, and serve topped with some toasted pumpkin seeds. I hope you enjoy this healthy spaghetti squash recipe, the latest of my healthy vegan recipes
Are you looking for a healthy yet delicious way to include squash in your menu? This recipe is just right for you. Watch the video to learn an absolutely fabulous Spaghetti Squash recipe that is sure to impress all.