autumn, college food, cumin, easy, fall, flexible, kabocha, kale, low fat, marinara sauce, microwave, nomstoppable, nooch, nutritional yeast, spaghetti, spaghetti sauce, spices, squash, vegan, vegetables, winter squash
Spaghetti squash is such a fun vegetable. What else (besides spiralized anything) gives you these noodle-like strands so reminiscent of angel hair pasta?
While it’s not exactly spaghetti-like, it’s got a better carb, fiber, and vitamin profile than wheat-based pasta. Ergo huge bowls of spaghetti squash are practically guilt-free.
- 1 medium spaghetti squash
- 2/3 cup spaghetti sauce
- 1/2 cup greens of choice (I used kale)
- 1/2 cup vegetable of choice (I used kabocha chunks)
- 1 tsp cumin seeds
- 2 Tbsp nutritional yeast
- 1/2 tsp salt
Take the spaghetti squash and wash the outer rind, then carefully poke holes all over the surface evenly, making sure that they go all the way to the center to avoid any unfortunate explosions.
Microwave on high for 5 minutes, then flip and microwave for another 5 minutes, or until the rind is poke-able and breakable with a fork.
Once the spaghetti squash is thoroughly cooked, cut in half and scoop out the seeds.
Take 1 half of the spaghetti squash (or however much you want in a single serving) and place in a large microwave-safe bowl. Place your greens and vegetables of choice on top, then ‘toss’ a bit to ensure they are covered with some spaghetti strands.
Microwave on high for 4 minutes, or until vegetables are thoroughly cooked. This may depend on whether you’re using pre-cooked vegetables, the size of the veggies, type and whatnot.
Pour on the spaghetti sauce and all spices – mix, microwave for another 2 minutes then serve!
* This is a very flexible recipe – I had just felt like using these vegetables and spices at the time, they can be altered or omitted, it is up to you.