I'm just an Irish girl loving ALL the vegan Italian concoctions there are!
OH EM GEE guys. This is by far one of the BEST low carb, dairy free, VEGAN recipes I've made. Seriously, you can eat so much of this and NEVER feel bad!
Squash season is in full swing and this is a perfect way to prep it. What I love about spaghetti squash is that you get SO dang much with every squash that for me, my lunches are set for the week!
Enough typing, heres the damn recipe...its amazing:
-Meatless balls (I used Nut Balls brand. My rule: make sure your balls are full of ingredients you recognize..not soy and fillers. Yes, I understand how dirty that last sentence sounded)
-Organic tomato sauce
-2 cups packed fresh basil
-3 Tbsp pine nuts
-3 large cloves garlic, peeled
-2 Tbsp lemon juice
-3-4 Tbsp nutritional yeast
-2-3 Tbsp olive oil
-3-5 tbsp water if needed for consistency
1. Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Let it cool for a few. Use a fork to scrape out “spaghetti.”
2. While squash is baking make the basil pesto by combining basil, pine nuts, garlic, lemon juice, yeast, and olive oil in food processor. Pulse until it has a thick paste form
3. Place as much spaghetti squash as you want (no carb worries here!) and top with 1/2-1 cup of heated spaghetti sauce. Put 2 heaping tablespoons of pesto on top and ENJOY!
Oh and if you are missing parm cheese in your life, then add nutritional yeast as your topping---seriously so good!
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