VSG: Body (Weight Loss)
Garden Herb Spaghetti
SERVES: 4 PREP
TIME: 1h Gluten Free | Soy
• 1 spaghetti squash,
about 2 pounds
• ½ tablespoon coconut
• 3 cloves garlic, minced.
• 1 plum tomato, deseeded
• 1 tablespoon basil,
• 1 tablespoon flat leaf parsley,
• 1/8 cup pine nuts
• 1/8 teaspoon freshly ground
• ½ teaspoon salt or
• 1 tablespoon olive oil
1. Set oven to 357 degrees
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
[more on pgs 174-175]
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whether you're a long-term vegan
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The Vegan Survival Guide (amazon.com)
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