I’m a huge fan of swapping traditional pasta for veggie noodles in this mediterranean recipe. And this one is no different! Spaghetti squash is very mild and has a great texture that can hold up to sauces and toppings like a champ.
2tablespoonssun-dried tomatoeschopped or julienned
1tablespoonlemonjuice
1tablespoonolive oil
1tablespoonnutritional yeast
1tablespoonfresh parsleyroughly chopped
sea salt to taste
black pepperto taste
crushed red pepperto taste
Instructions
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place the squash half on the baking sheet and drizzle with a little olive oil (just enough to keep it from drying out) and season well with salt and pepper. Flip it over and bake, cut-side down for 40–45 minutes.
To test for doneness, insert the tip of a sharp knife into the squash at various places. It should be easily pierced. Keep warm until ready to serve.
To Serve
Use a fork to scrape the squash strands away from the shell. Season with a little more salt and pepper.
Place the kale, artichoke hearts, kalamata olives, walnuts, and sun-dried tomatoes on top of the squash.
Squeeze lemon juice over the top, drizzle with olive oil, and top with the Vegan Cheeze Sprinkle, chopped fresh parsley, and a pinch of crushed red pepper flakes. Eat immediately.