per 1 serving size (Recipe makes 6 servings)
Amount Per Serving
Calories from Fat 171
% Daily Values*
Total Fat 19.01
Saturated Fat 9.10
Polyunsaturated Fat 0.54
Monounsaturated Fat 2.04
Total Carbohydrate 24.09
Dietary Fiber 4.83
Vitamin A 3.33%
Vitamin C 9.75%
* Nutritional Values are estimated and may vary
A delicious creamy "cheesy" vegan sauce with spaghetti squash for the noodles making this gluten free as well!
Preheat oven to 375
Cut Spaghetti squash length wise (Mine was huge so i actually cut it into 4 pieces) and place face down in a pan with water just covering the bottom for 35-45 minutes depending on the size of your spaghetti squash (you'll know its ready when the strands flake out easily with a fork.)
While squash is baking..Over low-medium heat melt 1 tbsp olive oil and 2 tbsp coconut oil in a non stick sauce pot.
Whisk in 1/2 tsp natural protein powder and then mix in the 1/4 cup nutritional yeast, 1/4 tsp garlic powder, 1/4 tsp mustard powder and a pinch of salt.
Once mixed, add 1 cup of coconut milk.
with the other cup of milk whisk in 1/2 tsp corn starch and add it to the mixture and stir.
Slowly add in the cheese constantly stirring until melted and smooth.
Pour over squash, mix and Enjoy :)
**Optional add fresh cherry tomatoes and green onions**
**My Boyfriend added black pepper and Parmesan to his over gluten free rice noodles**