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Recipes

Margherita Spaghetti Squash

A NO-FUSS CHOICE ON A WEEKNIGHT, FILLED WITH HYDRATION, FIBER, A RAINBOW OF NUTRIENTS, AND A HIT OF SPICE.

Recipes

Margherita Spaghetti Squash

A NO-FUSS CHOICE ON A WEEKNIGHT, FILLED WITH HYDRATION, FIBER, A RAINBOW OF NUTRIENTS, AND A HIT OF SPICE.

A no-fuss weeknight choice filled with a rainbow of nutrients

Eating a diet based on plants is not about finding "fake" versions of the foods you love. It's about embracing the abundance of nourishing, delicious, very real foods Mother Nature provides. No, spaghetti squash isn't pasta...it's a plant-based wonder of its own, filled with gut-nurturing fiber, beautifying hydration, and protective carotenoids to enhance immunity. Beyond the squash, this dish hits you with ample flavor courtesy of basil and red pepper flakes, a dash of omega-3 fats from hemp seeds, and chlorophyll-rich kale. The deep burgundy of tomatoes means it's a potent source of lycopene, an antioxidant that protects the skin and heart. Altogether, this meal is comforting and no-fuss during a busy week while being a source of ultimate beauty and healing.

Ingredients:

For the pasta:

1 small organic spaghetti squash
2 pints organic cherry tomatoes
3 garlic cloves
Olive oil
Himalayan salt
1/4 cup basil
Red pepper flakes, to taste

For the salad:

1 bunch lacinato kale
1 lemon
Olive oil
Hemp seeds
Himalayan salt

Directions:

Preheat oven to 400. Halve the spaghetti squash and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut sides down on baking sheet.
Place cherry tomatoes and garlic on other side of baking sheet. Drizzle with olive oil and season with salt. Place in oven for 20-25 minutes, stirring tomatoes halfway. Tomatoes should be blistered and have started to burst and the spaghetti squash should be fork tender.
While the tomatoes and squash are roasting, prepare kale salad. Cut kale into ribbons. In a bowl, drizzle kale with lemon juice and olive oil. Massage for a minute, until kale has softened. Season with salt.
When spaghetti squash is cool enough to handle, drag a fork across the flesh, creating angel-hair like strings. Place directly on plates, and top with roasted tomatoes, rear fresh basil on top, and season with salt and red pepper flakes. Serve with kale salad, topping with hemp seed. Store extra in the fridge.

Need breakfast inspiration? Click here. Plus, discover unexpected ways to boost your own supply of collagen beyond powders and potions (hint: they're some of our favorite beauty foods!)

By S LIFE MAG • October 11, 2019

Photographer: Lianna Tarantin

Filed Under: Recipes