Fall is officially upon us, and I am no longer galavanting around Fiji (sad face!), but to make up for that, I am having some fun in the kitchen creating some warming fall meals. 🙂
I don’t know about you, but a plate of pasta (the real stuff) would leave me keeled over on my death bed, and while a plate of gluten free pasta is better, I find my digestion is happier grain free. So what’s a gal to do who still wants to enjoy a pasta dinner? Spaghetti squash to the rescue!
This recipe doesn’t require any chef skills, and you should be able to get most of it done while the spaghetti squash is roasting in the oven. The hardest part is chopping your veggies – you need someone strong to slice through that spaghetti squash, lol!
We had this as our side dish, with some chicken, but you could add some chickpeas to it and make it your main course too! If you’re wondering what nutritional yeast (one of the ingredients is), click here.