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Tuesday, July 15, 2014

Creamy Basil Spaghetti Squash Sauce (GF Vegan)

Serves: 3 | Time: 50 minutes

1 large Spaghetti Squash
1 can Great Northern Beans
2 heaping tsp Tomato Paste
1 heaping tsp raw Tahini
3 tbs filtered Water
6-8 small Basil leaves
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/4 tsp Black Pepper
1/4 tsp Paprika
Basil to garnish

Preheat the oven to 375F. Cut the squash in half and remove the seeds. Place the squash face-side down in a large glass dish with enough water to cover the bottom. Bake 40-45 minutes or until soft. Test with a fork after 35 minutes.
Scoop the squash out of the skin and add to a powerful blender or food processor (you may need to do two batches). Blend until smooth, using the water to help, and a tamping rod.
Drain and rinse the beans. Add them to your squash puree with the tahini and blend until smooth.
Add the spices and herbs and pulse a few times.
Ladle onto meatless balls, gnocchi, veggies, lentil-loaf and more! It also makes for an amazing soup as is. Serve with ribbons of basil for extra flavor :)

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