For this week’s Beauty Detox Assignment, Kimberly Snyder asked us to come up with a recipe using squash. Her recipe for Baked Kabocha Squash with Mushroom Sauce inspired this dish. I looked for the kabocha squash, but it was quite expensive at Whole Foods, so I went with my favourite: spaghetti squash.
Simply tossed with a mix of zucchini, cherry tomatoes and diced onions, the squash was coated in a creamy lemon basil sauce.
This dish would be so beautiful served as a Thanksgiving side. Sweet potato instead of zucchini, and quinoa and cranberries with a dash of cinnamon.
In this recipe, hemp seeds and nutritional yeast add a creaminess to the peppery lemon basil sauce. I topped the noodles with a poached egg for a complete dinner meal.
This is another great meal that satisfies while keeping to the Sugar-Free September guidelines.
- 1 spaghetti squash
- 1 zucchini
- 1 cup cherry tomatoes
- ¼ white onion, chopped
- 6 large basil leaves, chopped coarsely
- 2 tsp coconut oil
- 1 tbs olive oil
- 4 poached eggs (optional)
- Sauce: ¼ cup olive oil, 1 tsp tahini, 1 tsp nutritional yeast, 1 tsp hulled hemp seeds, 2 large basil leaves, 1 tsp rosemary, 1 tsp minced garlic, juice from ½ lemon, ¼ tsp salt, ½ tsp ground pepper, adjust to taste.
- Preheat oven to 425F
- Carefully cut spaghetti squash in half lengthwise
- Drizzle with olive oil and roast, face up, for 1 hour
- Meanwhile, in a blender or food processor combine sauce ingredients and blend until combined
- Heat coconut oil over medium heat and sautee zucchini, cherry tomatoes and onion until softened, about 10 minutes
- Once cooked, shred squash using two forks
- Toss squash with sauce, sauteed veg and chopped fresh basil
- Top with poached eggs (optional)