Brace yourself for the easiest, most delicious, carb-free dinner. You won’t even miss the pasta with the substitute for spaghetti squash. This a vegetarian dish, but could easy be jazzed up with with ground lamb or chicken!
These are all the ingredients you will need. Don’t worry — I’ll walk you through step-by-step!
First Step:
The first thing you’re going to do is prepare the spaghetti squash. If you have never had this vegetable before, it tastes like a mild squash but has the texture of pasta noodles! It’s the perfect alternative to having a starch-filled dinner. The squash can be a little difficult to cut, so here are some simple instructions. All you have to do is cut them in half lengthwise and scoop out the seeds. And yes, you can roast the seeds just like you would with a pumpkin!
Second Step:
Next up is the roasting. Pre-heat your oven to 450 degrees. Once the squash is cut in half, generously rub with olive oil, salt, and pepper. Also, make sure you’re using a nonstick pan or line it with aluminum foil so it does not stick. Flip the squash (cut side down) and roast them for approximately 30 minutes. This will give you plenty of time to make the filling!
Third Step:
For the filling, start with heating your pan with some olive oil. Chop a medium onion, 6 sun-dried tomatoes, and 2 cloves of garlic. You’re going to cook this on medium heat until the onions are tender and the garlic is fragrant. My tip here is to wait until the last minute to throw in the garlic (the last thing you want is burnt garlic). Also, you can add some of the oil from the sun-dried tomato jar for extra flavor.
Fourth Step:
Add 1 cup of tomato sauce, 1 cup of soy creamer to the onion mixture (you can use heavy cream if you’re feeling decedent, but the soy creamer is a great dairy free alternative), 1 tablespoon of garlic chili paste (spicy spicy spicy), and a heaping handful of fresh spinach. You can adjust the spice depending on how hot you like it. This can be simmered for about five minutes or until the sauce is bubbling and hot. Season to taste with salt and pepper.
Fifth Step:
At this point, your sauce should be creamy and delicious and the squash should be tender. You’re going to take a fork to make the squash look like spaghetti-strands. In a big bowl, combine the squash, sauce, and half the package of feta cheese. For mine, I also snuck a little bit of butter inside of there. Once the mixture is fully combined, evenly divide it between the shells. Now onto the breadcrumb topping.
Sixth Step:
This mixture contains 1/2 cup of panko breadcrumbs, 1/2 cup of parmesan cheese, the other half package of feta cheese, 1 teaspoon of oregano, and 2 tablespoons of olive oil. Once this is fully combined, heavily sprinkle it over the prepared dish. It’s going to crisp up and give a salty, cheesy crunch to the dish.
Final Step:
Return this dish to the already heated over for about 15 minutes until bubbly and golden-brown. Congratulations, you’ve created a delicious, carb-free dinner!