Here is a recipe using 2 of my 5 spice cabinet ‘must haves’. See why I think every kitchen should have these 2 in my blog: 5 Healing Herbs & Spices Every Kitchen Needs.
Spaghetti Squash with Creamy Cauliflower Alfredo Sauce
Recipe adapted from: Living Herbs
• 1 medium spaghetti squash (2-3 pounds)
• 1/2 large red bell pepper (diced)
• 1/2 large yellow bell pepper (diced)
• 1 cup mushrooms (diced)
• 1/3 cup North Shore® Basil
• 1-2 Tbsp coconut oil
For the Sauce:
• 1 large cauliflower
• 2 cups almond milk (or milk of choice)
• 5 cloves garlic (crushed)
• 2 Tbsp nutritional yeast
• 1/4 tsp salt (or to taste)
• 1 pinch cayenne pepper (or to taste)
For the squash, heat oven to 400 degrees. Slice the squash in half lengthwise, scoop out the seeds (don’t throw them out! You can roast them and eat them as a snack rich in protein, magnesium and potassium). Brush the inside of each half with olive oil and sprinkle with coarse salt and freshly ground black pepper. Place cut sides down on a rimmed baking pan. Pour enough water into the pan to cover the bottom of the pan and bake for about 40 minutes, or until you can easily pierce the squash with a fork. Use a fork to gently pull the squash flesh from the peel in order to separate the flesh into strands.
For the sauce, cut the cauliflower into florets and boil in a large pot for about 15 minutes or until tender, then strain. Put the cauliflower, milk, nutritional yeast, salt, cayenne pepper, and garlic in a blender and blend until smooth and creamy. In a saucepan, sauté the red and yellow bell peppers, onions, and mushrooms until they are tender. Combine the sautéed vegetables, spaghetti squash, and cauliflower alfredo sauce. Toss with fresh chopped basil right before serving.