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Spaghetti squash is a peculiar sort of squash as when cooked the pulp transforms itself in fine spaghetti. Furthermore it is reach in nutrients and low in carbohydrates, therefore it represents a good substitute for wheat spaghetti.


1 spaghetti squash

A handfull of fresh sage leaves

Vegan cheese (I used No Muh Dezent, but you can replace with nutritional yeast or cashew cheese)

Olive oil




Preheat the oven at 200°C and cover a baking plate with baking paper. Cut the squash in halves and remove the seeds. Brush the internal parts with olive oil and season with salt and pepper. Put the halves on the baking plate with the internal sides looking down. Bake for 30-40 minutes until tender. Scoop the spaghetti out and set aside. In a pan heat 2 spoons of olive oil with the sage leaves, add the spaghetti and cook for another couple of minutes. Serve warm adding a sprinkle of grated cheese and decorate with fresh sage.

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