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Vegan “Spaghetti” Dishes

Pasta is one of the dishes I crave most, so I was excited to enjoy a healthier way to eat “Angel Hair Pasta” that would be easier on my body to digest. Take a Spaghetti Squash and slice it into fours, pull out the seeds and steam for about 7 minutes. In another pan, mix a cup of spinach, half a diced onion, a handful of diced basil, sliced tomatoes ( or your favorite healthy pasta sauce), diced clove of garlic, olive oil ( or hemp seed oil for a creamier version ) and mix together on medium heat for about 10 minutes max. Next take a fork and scrape out the squash into a dish.

As you will see, the squash comes out and looks exactly like Angel Hair Pasta, but its 100% vegetable, healthy and easy on your body. The texture tastes so similar I doubt anyone would notice if you waited till after the meal to share with them the secret! You can add “cheese” made from Tapioca if Vegan or regular.

Experiment with Spaghetti Squash as it is really versatile, its a great replacement for potatoes too if you fancy a “Fritter.” For Spaghetti Squash Fritters follow the below recipe from one of my favorite bloggers Empowered Sustenance:

  • 1 cup spaghetti squash strands from a cooked spaghetti squash
  • 2 eggs
  • Sea salt and pepper
  • 1-2 tsp. chopped fresh herbs, optional
  • 1-2 Tbs. ghee, real lard, or coconut oil
  1. Place the spaghetti squash strands in a clean kitchen towel and squeeze out as much water as possible over the sink. The squash will reduce in volume by about half. With a fork, gently mix together the eggs and drained spaghetti squash. Season the batter with salt, pepper, and herbs.
  2. Heat the oil in a sturdy skillet over medium high heat. Add spoonfuls of batter and cook until golden brown. Flip and cook until golden on the other side. Sprinkle warm fritters with sea salt and serve. (This makes enough for 1 main course serving or 2 side dish servings)

Last but not least, if you’re craving a healthy Southwestern style dish try a yummy recipe from HoopFinitysHappenings :

  • 1 large spaghetti squash
  • 1 lb. lean ground turkey
  • 2 medium Roma tomatoes, chopped
  • 1 red bell pepper, seeds removed and chopped
  • 2 ears of white corn, kernels removed and ears discarded
  • 1 can black beans, rinsed and drained
  • 3 scallions, chopped
  • 1/4 cup chopped fresh cilantro (plus a few sprigs for garnish)
  • 1 avocado, peeled, seeded and thinly sliced
  • juice of 1 lime
  • 3 tbsp. olive oil
  • 2 tsp. garlic powder
  • 1 tbsp. ground cumin
  • 2 tsp. chili powder
  • 1 tsp. paprika
  • 1/4 tsp. cayenne pepper (optional)
  • salt and pepper
  1. Preheat the oven to 400 degrees.
  2. Using a large knife or a cleaver, slice the spaghetti squash in half lengthwise down the middle.  Use a spoon to remove the seeds and center strings.
  3. Drizzle the two halves with 2 tbsp. of olive oil and then sprinkle with salt, pepper and 1 tsp. garlic powder.
  4. Place the squash, open side down on a cookie sheet and bake for 30 minutes.  Remove from the oven, check to see if the squash is soft and easily comes up with a fork into a spaghetti like texture.  If it’s too hard to remove, cook for another 10 minutes.   Remove from the oven, scrape and fluff the stringy squash with a fork. Transfer the spaghetti squash to a large mixing bowl, but reserve the shells.
  5. Heat a large skillet with 1 tbsp. olive oil on medium heat.  Add the ground turkey, scallions and red bell pepper.  Season with salt and pepper, 1 tsp. garlic powder, cumin, chili powder, paprika and cayenne powder.  Stir to combine and continue to cook on medium heat until the veggies are soft and the turkey is browned and cooked through, about 7-10 minutes.  Remove from the heat and set aside.
  6. In the large mixing bowl with the spaghetti squash, add the turkey mixture, tomatoes, corn, black beans, cilantro and lime juice.  Stir with a fork to mix until all ingredients are combined.  Adjust seasoning if necessary.
  7. Fill the two squash shells evenly with the mixture, garnish with the avocado slices and a few more sprigs of cilantro.

This is by far the most dynamic squash I’ve ever cooked with, and its delicious no matter which meal you chose. Enjoy!

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Posted on: February 24, 2014