Vegan Weight-Loss: Garden Herb Spaghetti Squash
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Garden Herb Spaghetti Squash


SERVES: 4 PREP TIME: 1h Gluten Free | Soy Free


• 1 spaghetti squash, about 2 pounds
• ½ tablespoon coconut oil
• 3 cloves garlic, minced.
• 1 plum tomato, deseeded and chopped
• 1 tablespoon basil, chopped
• 1 tablespoon flat leaf parsley, chopped
• 1/8 cup pine nuts (optional)
• 1/8 teaspoon freshly ground black pepper
• ½ teaspoon salt or to taste
• 1 tablespoon olive oil


1. Set oven to 357 degrees F.

2. Cut squash in half lengthwise. Lay the squash face down on a baking tray. Add water to the tray until it is about ¼ to ½ inch deep with water. Cover with aluminum foil and bake for 45 minutes.

3. When the squash is done, remove from oven and uncover. After squash has cooled for a few minutes, remove seeds, scoop the squash out of the peel, and discard peel. Set aside.

4. Bring coconut oil to medium-high heat in large pan. Add garlic and sauté until fragrant about 1 min. Mix in spaghetti squash, tomatoes, basil, parsley, optional pine nuts, black pepper, and salt to taste. Sauté over medium heat until warm, 2-3 min.

5. Remove from heat and toss with the olive oil before serving.

6. Serve as a main course or a delicious side dish to complement any meal.

[more on pgs 174-175]

Much more from the VSG: Your Guide to Functional Veganism

  • Small Change, Big Results: One little adjustment can create huge changes over time... learn more
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  • Plus Food Charts by Nutrition on pages 226-260 so you can replace or add an ingredient helping you maximize nutrients for optimal health.
  • So whether you're a long-term vegan or just trying to optimize your meals with maximum nutrition, the VSG is a fun and detailed guide.
  • Visit: The Vegan Survival Guide (

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Fabulous!!!! Easy to read, well organized, FULL of beneficial information that will keep you wanting to learn more :-)

Unique addition to my vegan cookbook collection.

Good guide for your health if you're vegan or not.


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