Spaghetti Squash with Beet Sauce
Anything with beets just amazes me. The color is so vibrant and luxurious. You’ve heard me say similar things before if you’ve read my beet hummus blog. Plus, you cannot beat the flavor of beets! Seriously. Mix them with spaghetti squash and you’ll be sure to enjoy a fantastic meal. I used the leftover sauce on grilled chicken and scrambled eggs and both tasted out of this world. Let me know what you make with your leftovers and the words you’d use to describe the magnificent color of beets. Sprinkle in some adaptogens for that stress-less addition.
Hands-on time: 10 minutes
Total Time: 1 hour
Gluten free, vegan, vegetarian, dairy free, soy free
1 medium sized spaghetti squash
2 large beets
1 small onion, cut into strips
2-4 cloves garlic
2 Tbsp olive oil
½ teaspoon Beauty Dust Moon Juice adaptogens (what are adaptogens?) *optional*
salt and pepper to taste
handful of toasted almonds (optional)
2 Tbsp cilantro
- Preheat the oven to 425℉.
- Place the onions, beets and squash on a baking sheet with a little olive oil or coconut oil drizzled over the onions and beets. Roast for 45-50 minutes, until tender with a fork. You can roast your garlic too but only for about 10-15 minutes. Otherwise, just use raw garlic.
- Let the beets and onions cool so that you can place them in a food processor. You can also use a blender. Add garlic, lemon juice, remaining olive oil, adaptogens, salt and pepper. Blend until smooth.
- Cut the squash in half and remove the seeds. Scrape the squash out of the skin with a fork. It will look like spaghetti strands.
- Mix the squash and beet sauce together and and place into a bowl. Sprinkle with salt and pepper.
- Add sliced almonds and cilantro. Serve warm.
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