In the Kitchen
From the Pollan family "Mostly Plants" cookbook.View the Recipe
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Long before zucchini noodles (AKA zoodles) were a trendy health food, there was spaghetti squash.
And seasonally speaking, it makes way more sense as a pasta substitute during fall and winter.
Plus, it’s super easy to make and doesn’t require a fancy gadget. You just bake the squash and then scoop out the stringy meat.
Top it with this yummy tomato, garlic, and spinach mixture and some herbs and Parmesan cheese, and you’ve got an amazing, easy meal for cozying up on cold winter weeknights. You could also serve it as a side alongside meat or tofu.
WHY WE LOVE THIS RECIPE
Squash in its many forms—acorn, butternut or spaghetti, for example—is filled with important vitamins like A, C, and K, fiber, and antioxidants like carotenoids (hence its orange hue). It’s the perfect base for a delicious, plant-based meal.
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