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Real Healthy Spaghetti Squash Gratin

Prep time 25 min
Cook time 1 hr 20 min
Total time 1 hr 45 min

Prep time 25 min
Cook time 1 hr 20 min
Total time 1 hr 45 min

About

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!


Serves 12

1 spaghetti squash

1 Green Zucchini, peeled into long strips with vegetable peeler

1 tablespoon olive oil

1 yellow onion, sliced

3 cloves Garlic, minced

3 heirloom tomatoes, chopped

Dash of salt and pepper

1 teaspoon Dried Thyme

1 (15 oz) can organic tomato sauce


Directions
1

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.

2

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.

3

Spread the tomato mixture over the squash in the gratin pan. Top with the cheese substitute.

4

Bake for 30 minutes, until bubbly with a browned top.


Nutrition

Calories: 136
Fat: 8g
Carbohydrates: 13g
Sodium: 315mg
Fiber: 4g
Protein: 5g
Sugar: —

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