I have only a few regrets in my culinary career and one of them is that I did not discover spaghetti squash until later in life! You can do so much with it and the rich, buttery taste makes it a fantastic gluten-free substitute for traditional pasta.
One cup only contains 42 calories and just 0.5 grams of fat! It is also a rich source of fiber, vitamin C, manganese, and vitamin B6!
This recipe, once the spaghetti squash has baked in the over, comes together in less than a minute!
YUM! These are so good and are gluten-free too! However, if you really insist on keeping that gluten, you can substitute traditional flour for the garbanzo flour…either way they taste so good.
This time I used toasted black sesame seeds but the white variety works just as well. These poppable sensations are a great source of protein with 15 grams per serving.
For a topping, I mixed together 3/4 cup vegan sour cream, 1/2 cup vegan, 1 1/2 tablespoons of crushed garlic, 1 tablespoon chopped herb of choice (basil, oregano, dill, etc.) and salt.
It is a cold day here in Southern California, a brisk 60 degrees! Time for soup. But, to be perfectly honest, every day is a great day for soup.
This comes together rather quickly 1 hour, tops, including cook time. Use your imagination for whatever you want to use as toppings….vegan sour cream, avocado, tortilla strips, fresh cilantro, or all of the above!
An extra added taste is a squeeze of fresh lime juice. YUM!