Gluten-Free Vegan Italian Spaghetti Squash Pasta Bake
This Gluten-Free Vegan Italian Spaghetti Squash Pasta Bake is an easy and healthy recipe to make with only 9 clean ingredients. It's the perfect plant-based meal made with gluten-free vegetable pasta that the whole family will love!{ Plant-Based | Vegan | Gluten-Free | Dairy-Free | Soy-Free | Egg-Free | Nut-Free | Oil-Free | Paleo-Friendly | Medical Medium® Compliant* }
Prepare a cookie sheet lined with parchment paper + an 8 x 8 baking dish, then set aside.
Prepare the spaghetti squash:
Cut the spaghetti squash in half, then scrape out all the seeds from the inside.
Sprinkle the inside and outer rims of the spaghetti squash with a pinch of Himalayan pink salt and organic ground black pepper.
Place the spaghetti squash halves face down onto the prepared cookie sheet and bake at 350 degrees for approximately 45-50 minutes.
When it's finished baking, use a fork to scrape the inside of the squash out to use as "pasta".
Prepare the flax egg:
Add all ingredients for the flax egg to a small bowl, whisk together, then set aside.
Assembly:
Combine cooked spaghetti squash and all the add-in ingredients to a medium-size mixing bowl.
Re-whisk the flax egg and add it to the mixing bowl.
Gently toss everything together until all ingredients are well combined.
Transfer the mixture to the prepared 8 x 8 baking dish and bake at 375 degrees Fahrenheit for about 10-15 minutes, or until it is warmed all the way through.
Change oven setting to broil and bake for another 5 minutes, or until the top becomes crispy.
Garnish with fresh chopped basil and serve hot from the oven.
Notes
Recipe inspired by and adapted from:https://lexiscleankitchen.com/2013/05/25/italian-style-spaghetti-squash-bake/Spaghetti Squash: The sizes of spaghetti squash vary, but if you get a medium-large size it should be enough for 4 servings. If you don't like or can't find spaghetti squash, you could substitute it with gluten-free, grain-free, or corn-free pasta.Baby Spinach: While this gives the recipe extra nutritional value, it could be omitted if you prefer.Marinara Pasta Sauce: As a time-saver, you can use a store-bought organic pasta sauce, but make sure it is in a BPA-free container, has a minimal ingredient list, and does not contain citric acid.*Nutritional Yeast: This is added as a non-dairy replacement for Parmesan cheese. However, if you need the recipe to be 100% Medical Medium® compliant, it will need to be omitted.Garlic: Freshly crushed garlic will give the best flavor and nutrients, but you could substitute it with organic garlic powder - just adjust the amount to your preference.Cayenne Pepper: This could be substituted with organic red pepper flakes - just adjust the amount to your preference. If you don't like spicy foods or will be serving this to children, it can be omitted.Himalayan Pink Salt: This is my salt of preference, however, it can always be substituted with sea salt.Fresh Basil: This is used as a garnish on top and for extra flavor, but if you don't have any, it can be omitted.Serving Size: This recipe will make approximately (6) cups. Nutritional information is for 1 1/2 cups which is (1) serving.