Greetings! I know it’s been a while since the last post. To be honest, my creativity took a brief leave of absence. I also became fixated on creating the perfect homemade vegan ice cream, that also stores well. That sort of consumed me for a few weeks. No ice cream recipe to post yet, and now it is becoming irrelevant, as summer is going away. So, on to one of my favorite subjects: Quality kitchen time during the fall season. Let’s kick it off with a very simple, and surprisingly filling dish using just five key ingredients. Fresh sage, garlic and winter squashes are good friends in my book. This recipe sort of takes the traditional squash ravioli with sage, and sort of deconstructs it and puts a yummy vegan spin on it. Don’t be afraid to ramp up the garlic and the sage. Enjoy!
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spaghetti squash with crispy sage & garlic
1/2 of a whole, average sized spaghetti squash that has been cut in half lengthwise About 5 good sized leaves of fresh sage, plus a couple extra for garnish 4 cloves of garlic, sliced very thin, or chopped 2 Tbsp. coconut oil, coconut butter, or vegan butter 3 Tbsp. hulled hempseeds 1 Tbsp. nutritional yeast Salt & pepper to taste Pepitas for garnish Olive oil, just for brushing the squash This is enough for half the squash, which served two extremely hearty portions when i prepared it. If you want to use the whole squash, Just double the other ingredients. Preheat oven to 375º F. Using a large spoon, scoop the seeds from the insides of the squash, being careful not to remove any of the flesh. Brush the squash with some olive oil and sprinkle with a little salt and pepper. Place the squash cut side down in a baking dish and bake in the oven for about 40 minutes or until the outside is softening to the touch.
Meanwhile, julienne the 5 sage leaves into thin ribbon-like slices. Reserve the extra garnish leaves as whole. Wait for the squash to finish cooking before proceeding. When the squash is ready, remove it from the oven and let it cool for about 10 minutes or until you can handle it without burning your hands. Using the tines of a fork, scoop the inside of the squash out into a bowl, with a scraping motion. The squash should come out resembling strands of spaghetti, hence its name. Heat the oil or butter in a small skillet or sauté pan. Add the whole garnish sage leaves and cook them until they start o become crisp. Remove them from the oil and put them on a paper towel to dry and drain. Add the garlic and sliced sage leaves to the oil, and cook, stirring somewhat constantly, until the garlic is slightly caramelized and the sage is starting to crisp. Be careful not to burn. The stove should be on medium to high heat.
When the garlic and sage are ready, add all the remaining ingredients to the bowl with the squash, along with the garlic and sage. Stir until everything is well mixed. Taste for salt and pepper. Feel free to add more hemp seeds or nutritional yeast (for flavor and depth) as desired. Serve with the whole crispy sage and a sprinkle of pepitas on top for garnish.
spaghetti squash with crispy sage & garlic
Ingredients
- 1/2 of a whole average sized spaghetti squash that has been cut in half lengthwise
- 5 good size leaves of fresh sage plus a couple extra for garnish
- 4 cloves garlic sliced very thin, or chopped
- 2 Tbsp. coconut oil coconut butter, or vegan butter
- 3 Tbsp. hulled hempseeds
- 1 Tbsp. nutritional yeast
- Salt & pepper to taste
- Pepitas for garnish
- olive oil just for brushing the squash
Instructions
- This is enough for half the squash, which served two extremely hearty portions when i prepared it. If you want to use the whole squash, Just double the other ingredients.
- Preheat oven to 375º F.
- Using a large spoon, scoop the seeds from the insides of the squash, being careful not to remove any of the flesh. Brush the squash with some olive oil and sprinkle with a little salt and pepper. Place the squash cut side down in a baking dish and bake in the oven for about 40 minutes or until the outside is softening to the touch.
- Meanwhile, julienne the 5 sage leaves into thin ribbon-like slices. Reserve the extra garnish leaves as whole. Wait for the squash to finish cooking before proceeding.
- When the squash is ready, remove it from the oven and let it cool for about 10 minutes or until you can handle it without burning your hands. Using the tines of a fork, scoop the inside of the squash out into a bowl, with a scraping motion. The squash should come out resembling strands of spaghetti, hence its name.
- Heat the oil or butter in a small skillet or sauté pan. Add the whole garnish sage leaves and cook them until they start to become crisp. Remove them from the oil and put them on a paper towel to dry and drain.
- Add the garlic and sliced sage leaves to the oil, and cook, stirring somewhat constantly, until the garlic is slightly caramelized and the sage is starting to crisp. Be careful not to burn. The stove should be on medium to high heat.
- When the garlic and sage are ready, add all the remaining ingredients to the bowl with the squash, along with the garlic and sage. Stir until everything is well mixed.
- Taste for salt and pepper. Feel free to add more hemp seeds or nutritional yeast (for flavor and depth) as desired. Serve with the whole crispy sage and a sprinkle of pepitas on top for garnish.