CAULIFLOWER SPAGHETTI SQUASH PASTA

I love the combo of spaghetti squash and pasta. It not only tastes amazing, it utilizes the best kept secret to transitioning to a whole foods plant-based diet. This strategy allows your palette to adjust over time. If you usually eat traditional pasta, your tastebuds may not be happy with 100% spaghetti squash as a substitute like in this recipe. At least not right away. I was raised on white rice, white bread and white pasta. I did NOT like whole food alternatives overnight. But did you know preferences for food are not static and you can train yourself to favor healthy nutritious foods? For example, you can vary the ratio of spaghetti squash to pasta, increasing the amount of spaghetti squash in the dish each time. This allows your tastebuds to adapt slowly and systematically. Also, this recipe calls for a mixture of brown rice pasta and spaghetti squash. If you’re not used to brown rice pasta, use traditional pasta instead! It’s a process and it’s all about transitioning at your own pace.

Spaghetti squash is one of my favorite squash varieties. Its mild flavor results in less adamant complaints from the squash-hating members of my family. I can actually get them to eat spaghetti squash without a lot of provoking (threats :). I also think it’s a fabulous way to boost nutritional content while reducing simple carbohydrates. They’re a great source of antioxidants, vitamin A, C, folate, calcium and omega-3 and omega-6 fatty acids. Plus, a squash disguised as noodles? I’m in!

Cooking tips: Since cleaning is my least favorite part of cooking, I’m in favor of using as little cooking equipment as possible. As such, I recommend using one baking sheet for the cauliflower and tomatoes if your sheet is large enough (unlike these pictures). Parchment paper can also be used to help with clean up. Also, roasting spaghetti squash is a great do-ahead step. It’s not at all labor intensive, but does take quite a bit of time to roast in the oven. Alternatively, you can actually steam the squash in an instant pot for only 7 minutes (more like 20 minutes, including heating up time) according to these instructions. I do find this method to result in a more watery squash, but still delicious.

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Cauliflower Spaghetti Squash Pasta

Servings 6

Ingredients

• 1 medium spaghetti squash
• 3 Tbsp avocado oil divided
• 1 head cauliflower cut into florets
• 1 pint cherry tomatoes halved
• 12 oz brown rice spaghetti
• 3 cloves garlic minced
• 1/2 tsp red chili flakes optional
• a few handfuls arugula
• 1/2 cup extra virgin olive oil
• 1/4 cup parsley
• 3 Tbsp pine nuts
• sea salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees F.

2. Using a sharp chef's knife, cut spaghetti squash in half lengthwise. Using a spoon, scoop out seeds. Place squash on a baking sheet. Drizzle 1 ½ Tbsp avocado oil on top and season with a dash of sea salt and fresh ground pepper. If it's super hard to cut into your squash, bake the squash whole for around 15-20 minutes first to allow it to soften a little. Then try to cut into it and scoop out seeds (be careful - hot!). Roast for 1 hour. Once finished roasting, use a fork to scoop out spaghetti-like flesh.

3. While squash is roasting, cut and wash cauliflower. Place dried cauliflower on a baking sheet and toss with about 1 Tbsp avocado oil and sea salt, to taste. Spread across baking sheet in one layer. Roast cauliflower with squash for 30 minutes. If you're using a large enough baking sheet, you can roast the tomatoes on the same sheet as the cauliflower. See next step.

4. Put halved cherry tomatoes on a baking sheet. Toss with remaining 1/2 Tbsp avocado oil and a dash of sea salt. Place cherry tomatoes cut side face up in one layer. Roast with squash and cauliflower for 30 minutes.

5. In a large pot, boil salted water for pasta. Cook pasta according to package instructions. If using brown rice pasta, stir occassionally while cooking. Otherwise, it tends to stick to the bottom or clump up. Drain and set aside.

6. In the same pasta pot (why wash another?), heat olive oil over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add cooked pasta, spaghetti squash and chickpeas. Stir in roasted cauliflower and tomatoes (raw or roasted). Season with sea salt and pepper, to taste. Turn off heat and toss in arugula, parsley and pine nuts.