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I love this Spaghetti Squash With Pistachio Cream Sauce Recipe. It’s so healthy and delicious. My toddler loved it And I was so happy. I love when she eats this plant based recipe for spaghetti squash pasta. When you compare spaghetti squash vs pasta the caloric and nutritional differences are remarkable.
Even though my older child wants nothing to do with them at least my daughter and I are eating healthy. I still consider it a win! And maybe when he’s older he will appreciate healthy food like this recipe for spaghetti squash pasta.
This recipe for spaghetti squash pasta is creamy, tasty, and a bit spicy. It’s a great recipe idea for the entire family! Additionally it’s plant based and can be helpful for weight loss.
The darker the orange color the higher the carotene. Inside contains large edible seeds. Spaghetti squash is low in calories and high in nutrition. It contains protein, fiber, and vitamin A.
Squash is also rich in the B vitamins 1, 2, 3, 5, 6, and 9. Also calcium, iron, and more. Spaghetti squash is affordable because it’s so easy to grow in many regions. And it tastes delicious with this pistachio cream sauce recipe.
What are the differences between spaghetti squash vs pasta? 1 cup of spaghetti squash has 31 calories. 1 cup of regular pasta has over 200 calories.
Black garlic seasoning is so delicious. I had never had it before but I always wanted to try. It’s very healthy and had a sweet tangy taste. Black garlic has a flavor similar to balsamic. It’s delicious in the this pistachio cream sauce recipe.
Ingredients for the spaghetti squash include 1 Whole Spaghetti squash, 1/2 Tbsp Salt, 1/2 Tbsp Black garlic powder, and 1/2 Tbsp Dried rosemary.
Ingredients for the pistachio cream sauce include 1 Cup Pistachios Shelled, dried, and unsalted. Also 2 Cups Water, 1 Tbsp Apple cider vinegar, and 1/2 Tbsp Salt.
Other seasonings for spaghetti squash include 1/2 Tbsp Black garlic powder, 1/2 Tbsp Dried rosemary, and 1/2 Tbsp Cayenne pepper. The directions for this plant based recipe are below. This recipe is perfect for low calorie plant based meal prepping too.
This Spaghetti Squash With Pistachio Cream Sauce is a healthy whole food plant based meal!
Preheat oven to 350 degrees F
Once squash is cooled down enough cut in half and use a fork to break squash noodles a part then add seasoning
Soak pistachios in water overnight
Drain nuts (keep water!) and purée into paste
Add vinegar and seasoning and blend some more
Slowly add water back in blending intermittently until thoroughly combined
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