On our search to introduce new foods to our recipes we came across the spaghetti squash, during our last trip to the grocery store. Until recently, we didn’t even know such a thing existed. Looking like a melon on the outside, you may be surprised at how similar to spaghetti the center looks (when cooked). That’s pretty much where he similarities end. It’s a lot crunchier than a noodle but has a bit of a bland taste. Most recipes online have the squash covered in tomato sauce and cheese – not an option for us. So we set out to not only try a new ingredient, but to make it Dairyfree and delicious.
- 1 spaghetti squash
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1 lemon (juice)
- 3 tablespoon Dairyfree butter
- 2 tablespoons garlic, chopped (wet kind in jar)
- 1/4 cup water
- 1/2 tablespoon sugar
- 1/2 onion, chopped
It’s hard work carrying the squash to the cutting board. Cut squash in half and remove seeds. Coat squash with olive oil. Add salt and pepper to squash and put in oven. Bake at 400 for 40-50 minutes until squash is tender. While the squash cooks, let’s make the sauce.
In a large pan, add nondairy butter, onions, garlic, water, sugar and lemon juice. Heat on medium for a few minutes and stir often. The Chef loves his lemons! Remove squash from oven. Pull fork through squash and strings of “noodles” will easily come out. Put “noodles” in a bowl and add sauce. Serve warm. Enjoy!
*Although the Chef is a great sport and tries most of our creations. This wasn’t a favorite. He tried a few bites and decided to eat his leftover Dairyfree mac & cheese from the night before.
Can’t win them all!