I am so pumped my Mom is hosting Thanksgiving this year. Last night we came up with the menu and I absolutely can’t wait to share the yummy organic Thanksgiving recipes we are going to make. This is a perfect recipe for a side dish and it might just make the menu – It was something I made on Saturday night because I had a huge organic spaghetti squash on my counter for the last two weeks. Winter squash like this have a ton of nutrition, packed with vitamins and minerals because they have much more time to produce nutrients compared to summer squash. You can also store it longer – sometimes up to 6 months!

Spaghetti Squash is not something everyone knows about – After discovering it – I told everyone about it and they were like “eh!What? When you cook it, it comes out like real spaghetti?” I responded “Like duh, that’s why they call it spaghetti squash”! This is one of the most versatile pasta substitutes available. It has 1/4 of the calories of traditional pasta per cup…meaning you can eat and eat and eat some more. One of my favorite ways to eat this squash – is straight up with homemade spicy tomato sauce and raw goat’s milk hard cheese. Heavenly. See Below –





Back to the recipe – This is my take on traditional yellow squash casserole that is usually made with lots of cream, bread crumbs, eggs and cheese. I used ZERO of these ingredients making it a nutritional powerhouse dish. Hope you love it as much as my husband and I do!

Eat Well Folks!



Food Babe’s Spaghetti Squash Casserole Print Prep time 1 hour Cook time 35 mins Total time 1 hour 35 mins Serves: 6 - 8 Ingredients 1 large spaghetti squash

1 cup dry quinoa

2 cups vegetable broth

olive oil for spraying

1 and ½ cups water

5 leaves fresh sage minced finely or ½ tsp dried

⅛ cup spelt or whole wheat flour

½ tsp olive oil

3 cloves garlic minced

¼ tsp sea salt

¼ tsp tumeric

¼ tsp red pepper flakes

fresh ground pepper

⅓ cup nutritional yeast

1 tbsp fresh lemon juice

1 tsp yellow mustard Instructions Topping: Make quinoa according to package instructions with vegetable broth instead of water Spaghetti Squash: Preheat oven to 350 degrees Slice spaghetti squash in half and remove all seeds with spoon Place spaghetti squash face down on large baking sheet, add ½ cup water and cover with foil Cook spaghetti squash for 45 mins Once cooked, take a fork and scrap out inside of squash into a large baking dish Cheese Sauce: Combine water, flour, ground pepper, red pepper flakes, turmeric, nutritional yeast and mix together to combine and set aside Heat a pan on medium heat, add olive oil to heat Sautee garlic for 2-3 mins, making sure not to burn Add sage and cook lightly until fragrant Next add the liquid flour & spice mixture to the pan. The mixture should begin to bubble and start to thicken, if not – increase heat Allow sauce to bubble for about 2-3 mins, and then add lemon juice and mustard and cook another 2 mins Assembly of Casserole: Pour cheese sauce evenly over squash in baking dish Top with quinoa and lightly spray with olive oil Bake at 350 degrees for 20-25 mins and broil on high for last 5-10 mins to brown the top Notes Makes approximately 6-8 servings. Great as a main dish or side dish for Thanksgiving! Also – this recipe can be made ahead and baked later (for 30-40 mins instead) – A huge time saver! *Cheese Sauce adapted from “Veganomican – The Ultimate Vegan Cookbook” ***Please buy all organic ingredients if possible*** 3.2.1682

This recipe is also great re-heated in the oven – Thanksgiving leftovers are the best, no?

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Sending you lots of good energy!

XOXO,

Food Babe