VSG: Body (Weight Loss)
Garden Herb Spaghetti
Squash
SERVES: 4 PREP
TIME: 1h Gluten Free | Soy
Free
Ingredients:
• 1 spaghetti squash,
about 2 pounds
• ½ tablespoon coconut
oil
• 3 cloves garlic, minced.
• 1 plum tomato, deseeded
and chopped
• 1 tablespoon basil,
chopped
• 1 tablespoon flat leaf parsley,
chopped
• 1/8 cup pine nuts
(optional)
• 1/8 teaspoon freshly ground
black pepper
• ½ teaspoon salt or
to taste
• 1 tablespoon olive oil
Directions:
1. Set oven to 357 degrees
F.
2. Cut squash in half lengthwise.
Lay the squash face down on a baking tray.
Add water to the tray until it is about ¼
to ½ inch deep with water. Cover with
aluminum foil and bake for 45 minutes.
3. When the squash is done,
remove from oven and uncover. After squash
has cooled for a few minutes, remove seeds,
scoop the squash out of the peel, and discard
peel. Set aside.
4. Bring coconut oil to
medium-high heat in large pan. Add garlic
and sauté until fragrant about 1 min.
Mix in spaghetti squash, tomatoes, basil,
parsley, optional pine nuts, black pepper,
and salt to taste. Sauté over medium
heat until warm, 2-3 min.
5. Remove from heat and
toss with the olive oil before serving.
6. Serve as a main course
or a delicious side dish to complement any
meal.
[more on pgs 174-175]
Much
more from the VSG: Your Guide to
Functional Veganism
- Small
Change, Big Results: One little
adjustment can create huge changes over
time... learn
more
- Weight
Loss Confusion? Low fat, low calorie,
low carb... learn
more
- Plus
Food Charts by Nutrition
on pages 226-260 so you can replace
or add an ingredient helping
you maximize nutrients for optimal health.
- So
whether you're a long-term vegan
or just trying to optimize your meals with
maximum nutrition, the VSG is a fun and
detailed guide.
- Visit:
The Vegan Survival Guide (amazon.com)
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