I’ve currently placed myself on a cleanse. Since the holidays I’ve noticed that wine has crept into my diet more than usual. I want to fix this as soon as possible.
I don’t like to use any food or drink more than a balanced amount. So, I am shifting my state by doing the 21 Day Vegan Cleanse Challenge combined with my Bikini Body Program Workouts.
Like any normal person as soon as I decided to cleanse I craved pasta. I haven’t craved pasta in years. I always take a craving as an opportunity to create a nutritional masterpiece. In comes my spaghetti squash with roasted red pepper cream sauce!
Of course, I want to stick to my vegan cleanse challenge so I used coconut cream to give this recipe that creamy flavor. The roasted red pepper sauce I created using whole, natural ingredients that taste amazing.
I find spaghetti squash better than regular pasta.
It is sweet, filling and easy to digest. One awesome tip I discovered about cooking spaghetti squash is placing the whole squash in the oven for 10 minutes before cutting it in half. This softens the squash and makes it super easy to cut. I will do this every time now. The instructions are below in the recipe.
If you are having a craving for pasta or are looking for a delicious supper recipe this week I highly recommend this recipe!
Here are a few other healthy supper recipes that I am loving right now:
- Whole Roasted Cauliflower AKA “Vegan Roast Turkey
- Baked Sweet Potato Hash Brown Cups
- Cheesy” Zucchini Sticks
- Spicy Sweet Potato Fries with Avocado Garlic “Mayo”
- The Secret Super Filling Skinny Soup
This recipe is vegan, gluten free, dairy free, grain free, soy free and packed with nutrients and fiber.
Ingredients:
- 2 Medium Spaghetti Squash
- 2 Pre-Roasted Red Bell Peppers Diced
- 2 Tbsp Garlic (minced)
- 1/2 Onion (diced)
- 1/4 Cup Fresh Basil (diced)
- 2 Tbsp Olive Oil or Coconut Oil
- Salt and Pepper (to taste)
- 1 Cup Coconut Cream
- *Vegetable Broth (to thin if needed)
Directions:
- Pre-heat your oven to 400F.
- Place your whole squash into the oven for 10 minutes. Remove from the oven, let cool and cut into halves.
- Scoop out the seeds and place halves face down on a baking sheet.
- Place in the oven for 35-45 minutes.
- Pre-heat a large pan over medium heat with 1-2 tablespoons of coconut oil or olive oil.
- Dice all sauce ingredients (aside from coconut cream and broth) and add to the pan.
- Stir and let cook for 10 minutes or until onions are "clear".
- Take the pan off the heat and set aside for a few moments.
- Place the sauce into your food processor and blend until smooth. Place back into the pan and mix in the coconut cream. If you want your sauce to be thinner add some of your veggie broth.
- Remove squash from the oven.
- Pick up squash using an oven mitt or glove and scoop out "pasta" with a fork onto prepared sauce in your pan.
- Coat spaghetti squash evenly.
- Plate and serve.
DAMY Members - You can enjoy 1-2 servings of this recipe for supper with a side salad and a healthy protein.
Do you use coconut milk? Or is it actually coconut cream?
Hey Erica! You can use either. Enjoy!
The coconut cream is it the type you would use to make pina coladas? What brand do you use?
I added panang red curry paste to kick up the heat a notch!
Sounds sooo yummy!