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 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
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.