Noodles made with wheat and gluten are a thing of my past — and should be a thing of your past too.
You can still enjoy a bowl of spaghetti yumminess without the food hangover, bloated feeling and weight gain that traditional noodles bring.
This recipe is a dairy-free version of my original spaghetti squash casserole. Instead of cheese it is topped with a mixture of toasted pine nuts and nutritional yeast — delicious!
- 1 organic spaghetti squash
- 1 organic zucchini, peeled into long strips with vegetable peeler
- 1 Tablespoon olive oil
- 1 yellow organic onion, sliced
- 3 cloves garlic, minced
- 3 heirloom tomatoes, chopped
- Dash of salt and pepper
- 1 teaspoon dried thyme
- 1 (15oz) can organic tomato sauce
- 1 cup Cheese Substitute
- Preheat oven to 350 degrees F. Slice the spaghetti squash in half, lengthwise, scoop out the seeds and brush the cut side with olive oil. Place, cut side down, in a baking dish and bake for 40 minutes, or until tender. Allow to cool, and then spread evenly over a greased gratin dish. Mix in the zucchini strips. Set aside.
- In a large skillet, heat the olive oil over medium. Add the onions and cook for 4 minutes. Add the garlic and continue to cook until the onions are translucent, about 5 minutes. Add the tomatoes, salt and pepper, dried thyme and tomato sauce. Bring the mixture to a simmer.
- Spread the tomato mixture over the squash in the gratin pan. Top with the cheese substitute.
- Bake for 30 minutes, until bubbly with a browned top.