pasta

How I Make Perfect Spaghetti Squash


Especially in the fall, spaghetti squash is one of my favorite things to meal prep. I love all squash really, but spaghetti squash is so much fun! I’ve cooked quite a few of them in my day, and I’ve discovered some tips & tricks to get those perfect “noodles” every time. Read on to hear them & try it for yourself!

IMG_4994.jpg

One of the simplest meals to make using spaghetti squash is just to saute it with some marinara sauce & ground turkey or chicken sausage. I like to have a piece of garlic toast on the side for some carbohydrates, too. You could also bake it into a casserole dish, like this one. The list goes on & on!

To make your squash:

  1. Cut spaghetti squash in half & place face down on a baking pan or in air fryer basket.

  2. Cook.

    • Oven: Cook on 425°F JUST until the skin starts to give & feel a little bit soft. Any further than that, your ‘spaghetti’ will be more like mush. (It usually takes about 30 minutes)

    • Air fryer: Cook on 400°F for 15 minutes.

  3. Let the squash cool completely & then de-seed the middle. (Everything should come out in one scoop!)

  4. “Shred” the squash with a fork to make your spaghetti.

  5. You can store it in an airtight container in the fridge for up to a week. I like to put a paper towel in it as well to soak up any extra moisture.


    I don’t add any oil or seasoning until I’m reheating the squash in a pan to eat (rather than just meal prepping it). That way, I can essentially make it any flavor I want with whatever additions I have on hand! 



Cashew Cream Pasta with Roasted Artichokes

IMG_5431.JPG

Okie dokie artichoke-ies, I’ve been making this pasta dish for the whole family lately, and it is TO-DIE-FOR! It tastes just as good leftover the next day, too! (if it lasts that long)

It only takes about 30 minutes to make as well… perfect easy weeknight meal!


What you’LL need:

Yield: 3-4 servings

Cashew cream sauce:

  • 1 cup raw cashews, soaked 2-24 hours if possible

  • 1/2 TB lemon juice

  • 2 tsp. garlic powder

  • 2 TB nutritional yeast

  • 2-3 TB milk of choice

  • Sea salt and black pepper, to taste

artichokes:

  • One 15 oz. can or jar of quartered artichoke hearts

  • Olive oil

  • Garlic powder

  • Sea salt

other:

  • Zucchini (2 small or 1 large)

  • Your choice of pasta (I usually use brown rice noodles or Banza pasta)

  • 1/4 cup raw pumpkin seeds


Directions:

cashew cream sauce:

  1. Blend all ingredients for the cashew cream together in a high speed blender. Adjust liquid to desired consistency, and adjust seasoning to taste.

artichokes:

  1. Drain artichokes and lay out on a baking sheet. Drizzle generously with olive oil and season with garlic powder and sea salt. Roast on 450°F for about 30 minutes, until crispy.

Pasta:

  1. Cook 8 oz. of dry pasta according to the package directions.

  2. Wash 2 small or 1 large zucchini and chop off one end. Spiralize into noodles (or “zoodles”) and set aside.

  3. After draining the pasta, place the zucchini noodles, cashew cream sauce, and pumpkin seeds into the pan and stir just a little bit to spread out the sauce. Add in the hot, cooked pasta, and stir until everything is warm and well combined.

  4. Serve out onto a bowl with a portion of the roasted artichokes and more pumpkin seeds, if desired.


This meal is jam-packed with healthy fats and complex carbs, and it’s so satisfying! I even like to make some homemade hemp seed “parmesan” for the top. (here’s a recipe if you need one)

Leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy!