Sneak in extra veggies
Ditch traditional high-carb pasta for this nutritious and veggie-packed alternative! I know we can't technically call this pasta, but spaghetti squash is a great low-carb substitute for traditional noodles. This recipe takes it to the next level by incorporating extra red bell peppers, onions, and shallots into the sauce. The result is a light and satisfying dish that packs a punch of nutrients and flavor. Be warned, you may find yourself wanting to eat the entire dish in one sitting!
Ingredients
Spaghetti squash
2 red bell peppers
2 large tomatoes
1/2 white onion
1/2 red onion
1 shallot
4 cloves of garlic + 1 head
4 tbsp olive oil
2 tbsp vegan sour cream
2 tsp onion powder
2 tsp garlic powder
2 tsp salt
2 tsp pepper
Parmesan optional garnish (or vegan alternative)
Preparation
1. Half the spaghetti squash then scoop out the seeds with a spoon. Cover with olive oil and season with half the seasonings.
2. Add 2 cloves of garlic under each half of the squash and cover outside with olive oil. Cook at 400 degrees for 45 minutes or until a fork can puncture through.
3. Chop vegetables into quarters and cut the top of the head of garlic off
4. Add to a liner baking tray, then season with the other half of the seasonings and drizzle with olive oil. Drizzle olive oil on garlic head and place face down.
5. Bake at 400 for 30 to 40 minutes or until the vegetables begin to soften.
6. Let cool, then add vegetables to a food processor. Squeeze out garlic and add the sour cream until fully combined.
7. Once spaghetti squash is cool enough, use a fork to scrape out sides. You should get a spaghetti like consistency.
8. Plate, sprinkle with parmesan, and enjoy!