When I was visiting my mom for her 50th birthday a few weeks ago, she made a spaghetti squash dish that was so good, that I had to try and make one of my own. This turned out so good, and was really easy to make.
- 1 spaghetti squash
- 1 jar pasta sauce (maybe a bit more depending on the size of your squash) – check out my recipe here.
- 1.5 cups of nutritional yeast (substitute real cheese if that’s how your roll)
- Kale – I had a bunch of kale that was reaching its end of life so chopped it up for this dish
- Bread crumbs (optional). An Airbnb guest left some in my house so I used some
- Cheese (optional). I rescued cheese from the fridge at my work that was going bad so used it to sprinkle on top.
- Cut the spaghetti squash in half, brush with olive oil, sprinkle some salt and pepper on top and bake at 350ºC for about 1.5 hours. Check on it and once the spaghetti squash starts to separate into spaghetti with a fork it’s done.
- Let the squash cool down a bit so you don’t burn your hands, then use a fork to scrape out all the squash and place it in a large baking dish.
- Throw in your 1 cup of the nutritional yeast, pasta sauce, kale and mix it up. Add more sauce if you need to.
- Sprinkle the remaining nutritional yeast (and cheese and breadcrumbs if you are using them) on top.
- Bake at 350º for about 30 minutes or until it is crispy on the top or the cheese is bubbling.