Pasghetti Squash (Italy Gone Vegan)

Yes… I’ve combined the words spaghetti + pasta to create PASGHETTI !!Today’s recipe is one of my allllll time favorites. Not only is it scrumptiously delicious but it is also one of the healthiest pastas you will ever eat! (debatably so) 

1 Large Spaghetti Squash 

Cut the squash in half (length wise) and remove all its’ guts with a large spoon like a pumpkin! Next spread the inside with butter, salt and pepper. Place face down on a pan and cook in the oven for at least 1 hour or until the pasghetti lifts easily from its’ shell, at 350 degrees.

Sauce Ingredients

▷ 1 Medium Sized Onion

▷ 1 Small Zucchini 

▷ Mushrooms (As many as you like…I like LOTSSS)

▷ 1/4 tsp of Oregano

▷ Several Leaves of Basil

▷ Salt & Pepper (to taste)

▷ 1 Medium Can of preferred Spaghetti Sauce

▷ 2 Cans of Petite Diced Tomatoes 

▷ 1 or 2 Cloves  Garlic

1. Chop up your onion, zucchini, mushrooms and garlic into desired sizes. I like my onion chopped small, zucchini and mushrooms chopped chunky!

2. Sautée the chopped onions, zucchini, garlic and mushrooms in a large pot drizzled with olive oil on medium heat.

3. Once the veggies are cooked (but not brown), add the sauce and diced tomatoes over low heat for 45 minutes, stirring occasionally. 

4. Scoop out your cooked pasghetti into a large serving bowl. Dish up your plate with some pasghetti, sauce and fresh grated parmesan for additional perfection.

ENJOY :)