Spaghetti squash fettuccini, anyone?? A creative take on one of my favorite Italian dishesđđ
Ingredients:
1 spaghetti squash
1 Tablespoon extra virgin olive oil
3-5 cloves garlic
1 tofu package
1 avocado
spices: black pepper, sea salt, pinch of turmeric, rosemary, any others you like
Method:
Pre-heat the oven to 350*. Prepare the squash by cutting it in half, longitudinally (if that makes sense?). If not, here's a how-to video.
Scoop out the seeds (compost them or roast them up with sea salt!) and drizzle the oil and toss the garlic inside each squash "bowl" half. Place in the oven directly on the rack or on a baking sheet and roast for 30 minutes.
While that's going on, grab a blender and throw in the tofu, avo, and spices. Blend until smooth and creamy.
Once the squash is ready, using oven mitts, remove the squash and fork the spaghetti-like insides into a large bowl. Add the "sauce" and mix evenly with a wooden spoon. Serve hot or cold and feel free to add whatever toppings you like!
The tofu, avocado and spices give it a totally different flavor, plus the crunchy texture of the squash mixes things up a bitđđđ. I am lovin' this dish packed up, hot or cold, for the active work week. It's high in dietary fiber, which helps control blood sugar levels throughout the day đ good moodsđ¤ and its rich in #plantbasedprotein and healthy fatsđ
Do you eat out or bring lunch to work/school? Leave a comment!
I try not to get too crazy about always bringing food with me because it's not always a realistic choice. But when I do make my own meals, I appreciate the effort and love that is put into giving myself a nourishing, delicious meal. Plus, it helps save moneyđ¤đ¤
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