Easy Cheesy Dairy-Free Spaghetti Squash
- Spaghetti squash, cooked (I like to steam and then broil a few minutes)
- Nutritional yeast, as desired
- Lemon, juiced
- Ground cumin, as desired
- Water, as needed
- Organic miso, optional
- Celtic sea salt and freshly ground pepper, as needed
Scrape the cooked spaghetti squash into a cast iron skillet or Dutch oven (or other pan).
Cover the bottom of the pan with enough water to be about an inch thick.
Add in the nutritional yeast, lemon juice, cumin, and a pinch of salt and pepper. Regarding amounts, a good place to start (for one small or 1/2 of a large squash) is about a quarter cups worth of nutritional yeast, the juice of half a lemon, and a few good shakes of cumin. If desired, add a small spoonful of miso.
Mix well, cover with a lid, and simmer on medium-high for 15-20 minutes until the squash has slightly broken down and the water has thickened. This simmering is key for the dish to come together and have such a creamy texture.
Taste. Do you need more nutritional yeast? Salt? Mix more in if needed. Now serve a big 'ole plate of this delicious pasta... and have seconds! 😉
*For those that don't know, my recipes are made as whole and nutrient-dense as possible, but still incredibly satisfying. I share my recipes without measurements and hope they equip you to not feel confined to a recipe, but rather confident in your kitchen to be able to create something unique, nourishing, and delicious all on your own. So take this recipe as inspiration and enjoy! Head on over to my IG @noelle.parton and tag me if you try this out, or contact me if you have questions or comments.
May you walk into the abundance God has for you,