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Spaghetti squash with Smokehouse almonds, parsley and garlic sauce

Updated on November 10, 2012

Spaghetti squash, Smokehouse almond, parsley and garlic sauce

5 stars from 1 rating of Spaghetti Squash

Spaghetti squash with Smokehouse almonds, parsley and garlic sauce

New and delicious. This will be your "go to" sauce when you really want to impress!
New and delicious. This will be your "go to" sauce when you really want to impress! | Source
Gathering the ingredients
Gathering the ingredients | Source
Wash and slice off one end
Wash and slice off one end | Source
Slice off the other end
Slice off the other end | Source
Slice down the center
Slice down the center | Source
Scoop out the center seeds with a grapefruit spoon.
Scoop out the center seeds with a grapefruit spoon. | Source
Pour a tablespoon of oil in each half and use the pastry brush to cover all the "meat" with oil. Bake
Pour a tablespoon of oil in each half and use the pastry brush to cover all the "meat" with oil. Bake | Source
Drop in the whole can of Smokehouse almonds and grind them in your food processor or blender until the nuts are a bit bigger than sand.
Drop in the whole can of Smokehouse almonds and grind them in your food processor or blender until the nuts are a bit bigger than sand. | Source
Drop in the whole bunch of parsley minus most of stems
Drop in the whole bunch of parsley minus most of stems | Source
Drop in your diced garlc and pulse until uniform. Maybe 10 pulses
Drop in your diced garlc and pulse until uniform. Maybe 10 pulses | Source
It should now look like this
It should now look like this | Source
Add a cup of Veganaise, mayonaise, or plain yoghurt
Add a cup of Veganaise, mayonaise, or plain yoghurt | Source
It should now look like this
It should now look like this | Source
My favorite raw vegetable with this dip or sauce is raw cauliflower. I steamed it for this meal and left them plain. It tasted so good with the squash!
My favorite raw vegetable with this dip or sauce is raw cauliflower. I steamed it for this meal and left them plain. It tasted so good with the squash! | Source
All baked. To check for doneness, just slide a fork into the most dense part of the squash. It should slide in and out with ease.
All baked. To check for doneness, just slide a fork into the most dense part of the squash. It should slide in and out with ease. | Source
Take a fork and run it crosswise in the baked squash and you will know why it is called "spaghetti squash".
Take a fork and run it crosswise in the baked squash and you will know why it is called "spaghetti squash". | Source
Mix the sauce and the squash.
Mix the sauce and the squash. | Source
Place the amount you want heated into a pan and heat on low for 5-7 minutes.
Place the amount you want heated into a pan and heat on low for 5-7 minutes. | Source
Ready for you to eat! I served this with gigante beans, cauliflower and of course, avocado!
Ready for you to eat! I served this with gigante beans, cauliflower and of course, avocado! | Source

Cook Time

Prep time: 15 min
Cook time: 50 min
Ready in: 1 hour 5 min
Yields: Serves six a side dish

Ingredients

  • 1 large spaghetti squash, washed
  • 1 can Smokehouse almonds
  • 1 bunch parsley, washed and towel dryed
  • 1 clove garlic, minced
  • 1 cup Veganaise, mayo, or yogurt, low-fat

Spaghetti squash with Smokehouse almonds, parsley and garlic sauce

  1. Turn the oven on to 375 degrees. Start by washing the outside of the squash. I keep a spray bottle of diluted vinegar for washing all the vegetables. Rinse.
  2. Place on cutting board and cut off both ends with a large knife. Try to be very careful. The squash can roll away. Turn longways and slice down the center.
  3. Take a grapefruit spoon or any spoon and scoop out the seeds and the stringy center.
  4. Pour a small amount of olive oil in the center of the well of the squash and, using a pastry brush (see photo), cover the "meat" of the squash with the oil.
  5. Sprinkle with thyme and fresh ground pepper and bake for about 45 minutes. To test for doneness, poke it with a fork. It should slide in without resistance.
  6. While the squash is baking, start your sauce. You will need a blender or food processor. First dump in the almonds and pulse until it forms a "sandy" large grain consistency. Place in the parsley and garlic and pulse it 10 or 12 times until everything is well blended. Add that mixture to a bowl with the Veganaise, mayo, or yogurt and stir well.
  7. Place in the refrigerator until squash it ready.
  8. When the squash is cooked through and cool enough to handle, take a fork and run it side ways across the squash. At this point you will know why it's called "spaghetti squash". Place the squash in the same bowl as the almond/parlsey mixture and stir well. Place in a saute pan and heat on medium for 5-7 minutes until heated through. Serve with the rest of the meal!

Spaghetti squash with Smokehouse almonds, parsley and garlic

This sauce was orginally made to be a dip for parties. It is awesome that way and can be served with tons of fresh raw vegetables. It tastes especially well with raw califlower. You may want to try it that way first.

After a cocktail or two, my mom once said to me " you could eat this as a sauce for meats". It made me think. I wasn't using this mixture to its full potential and that's how this recipe was born. There are plenty of recipes for using marinara sauce for this squash and while growing up, that was my daughter's favorite way of eating it. It's good and really easy but growing up with an Italian grandfather made it hard for me to eat marinara sauce on anything other than fresh made pasta.

Give the dip a try first. It's super quick and uber easy. It's also a good way to show people that you don't need all those fattening dips at your next football party to be satisfied. Healthy and delicious. Isn't that what we all want?

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