BY Spork Foods
| Easy | Vegan | Gluten Free | Soy Free
Spaghetti Squash
INGREDIENTS
- 2 spaghetti squash
- 1 tbsp neutral tasting oil
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
Filling:
- ½ tub Follow Your Heart Dairy-Free Cream Cheese, softened
- 1 ½ cups Follow Your Heart Dairy-Free Shredded Mozzarella
- 3 cloves garlic, finely chopped
- ¼ cup lemon juice
- ¼ tsp sea salt
- ¼ tsp finely ground black pepper
- ½ cup Follow Your Heart Dairy-Free Shredded Parmesan
- 2 tbsp fresh parsley, finely chopped for garnish
INSTRUCTIONS
- Pre-heat oven to 400° F.
- Slice spaghetti squash in half vertically, and hollow out seeds with spoon. Discard seeds. Drizzle with oil and sprinkle with salt and pepper. Place cut side down on walled baking sheet. Roast about 40-50 minutes, or until softened.
- For filling, remove strands of squash with a fork and place in large mixing bowl. Add Dairy-Free Cream Cheese, Shredded Mozzarella, garlic, lemon juice, salt, and pepper. Gently combine.
- Scoop filling mixture into each squash half. Sprinkle with Dairy-Free Shredded Parmesan.
- Place back in oven and cook until cheese is melted and Parmesan is slightly crisp, about 22-26 minutes. Serve warm and garnish with parsley when serving.
