Spaghetti Squash - 2 ways

Ingredients:

one spaghetti squash washed

option 1:

• olive oil

• maple syrup

• walnuts

• cinnamon

option 2:

• Trader Joe’s Vegan Pesto

Instructions:

Preheat over to 400 degrees. Cut squash in half using a sharp knife. The skin is tough so ensure you are stable and have a good angle. Remove the seeds from the center. Lightly brush with avocado oil and sprinkle with salt and pepper. Place on a baking sheet with parchment paper. Roast for about 30 -40 min. Time will vary depending on size of squash, oven and preferred crunch factor. I like mine more a la dente tasting. To test for doneness scrape the edges with a fork and see if they begin to peel back in small strands. When desired consistency is reached fluff all the squash out and put into a bowl. Add olive oil.

Option 1:

Add 1 t cinnamon, 1/2 c walnuts, and 1 T maple syrup

Option 2:

Add Pesto to desired consistency.

• also tastes great with marinara

Honestly, squash is not my favorite but I am trying to learn to love it. These two options are tasty to a non-squash lover. Squash is relatively easy to make and a one time effort can give you a base for multiple breakfasts, lunches or dinner. In season late fall/early winter this veggie packs a punch with fiber, vitamin A, vitamin C, manganese, and potassium. It is a good gluten free option to use in place of pasta.