https://www.high-endrolex.com/40Roasted Buttery Spaghetti Squash with Garlic & Basil
Roasted Buttery Spaghetti Squash with Garlic & Basil
Prep time
Cook time
Total time
Author: Vegan Insanity
Recipe type: Sides
Serves: 4-6
Ingredients
1 small spaghetti squash
3 tbsp vegan butter (I used Earth Balance)
2 large garlic cloves, minced
¼ cup fresh minced basil
½ tsp salt
¼ tsp freshly ground black pepper
¼ cup vegan parmesan cheese
Instructions
Preheat oven to 375F. Pierce the squash a few times to let steam escape while it cooks. Bake for about 1 hour, or until you can easily pierce it wish a sharp knife. Allow to cool for about 15 minutes.
Cut squash in half, lengthwise, and remove the seeds. Set aside for roasting or just toss them in your compost. Using a fork, scrape the squash. You should be able to easily get long strands that look like spaghetti. Set aside.
Heat a large pan over low-medium heat. Once warmed, add in the vegan butter and minced garlic. Cook for about 2 minutes, or until garlic is very lightly browned. Add in the fresh basil, salt, pepper, and spaghetti squash. Mix well.
Add in the vegan parmesan cheese, mix well, and adjust salt & pepper, if necessary.
Serve. I find it to be a bit too heavy for main dish, but it works great as a side or a small lunch, alongside a crisp, green salad or other roasted veggies.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/roasted-buttery-spaghetti-squash/