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Roasted Italian Spaghetti Squash

Time: 3 minutes prep, 1 hour cooking Servings: 3-4

This is the perfect plant-based recipe for a quick weeknight meal or a working from home lunch! The flavours are unreal and you can go vegan by using dairy free cheese or add goat milk feta if you roll like that. Either way, you gotta make this!

What you need to make it:
  • 1 medium to large spaghetti squash

  • 1 pint organic cherry tomatoes (split between both halves of squash)

  • 1-2 tbsp dried Italian seasoning (split between both halves of squash)

  • 1 tbsp balsamic vinegar (split between both halves of squash)

  • 2 tbsp extra virgin olive oil (split between both halves of squash)

  • 1/2 cup goat feta or vegan cheese of choice (split between both halves of squash)

  • Salt & pepper, to taste

  • handful fresh diced basil, for garnish

What you need to do:
  1. Preheat your oven to 400 F

  2. Cut your spaghetti squash in half, lengthwise

  3. Scoop out and discard the spaghetti squash seeds and flesh from the centre with a spoon

  4. Drizzle the both squash pieces with 1 tbsp of olive oil

  5. Place goat feta or vegan cheese in the bottom of each squash half

  6. Top with cherry tomatoes and Italian seasoning + salt and pepper to taste

  7. Drizzle remaining olive oil over everything

  8. Bake at 400 F for 1 hour

  9. Garnish with fresh diced basil & enjoy!

I love to see others healing themselves with food! If you make this recipe, please take a photo and tag @yourbestlifewithlisa

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