All-Veg Spaghetti Squash with a Creamy Vodka Sauce

Recipe created by ah.mi

Makes 4 servings

To Get:

• 1 spaghetti squash 

• 2 Tbsp EVOO

• Salt and pepper to taste

• 24 oz jar marinara sauce (we love Rao’s Arrabiata if you like spicy)

• Basil

• 1/4 cup grated parmesan cheese

• 3 Tbsp of Ricotta (for dairy-free, try Kite Kill Ricotta)

• 1 cup sliced mushrooms

• 2 handfuls of chopped kale

• Chopped Zucchini

To Do: 

1. Preheat oven to 375 degrees

2. Cut spaghetti squash in half (long ways) and scoop out seeds

3. Drizzle EVOO, a little salt, and black pepper

4. Place cut side down and bake at 375 degrees for around 45 min (until you can stick a fork in the skin and it’s soft)

5. Once squash is done, let it sit for 10-15 min

6. Use a fork to get the spag squash out

7. Top with a few spoonfuls of sauce, add basil and a little parmesan, and voila!

For the Creamy Vodka Sauce:

1. Chop all veggies

2. While spag squash is baking, saute all the veggies in EVOO

3. Once veggies are cooked/soft add in tomato sauce

4. Then add in ricotta and stir together until sauce gets creamy

5. Let sauce simmer while squash bakes

ah.mi tips:

• Ask your grocer to pre-cut the squash (they are such a pain to cut)

• Add in veggies you have on hand for the sauce, broccoli is really delish in it!

• Make a big batch for a delish Sunday sauce for a family or friends Sunday night dinner :)