Spaghetti Squash

Spaghetti Squash

Servings: 4-6

Lactose Intolerant Allergen Friendly Vegetarian
Recipe Directions
Nutrition Information


1 spaghetti squash (about 3.5 pounds)

kosher salt

2 slices whole wheat bread, torn into small pieces

2 tablespoons olive oil

2 tablespoons chopped fresh parsley

1 cup vegetable stock

4 ounces GO VEGGIE Lactose Free Mozzarella Shreds

2 tablespoons GO VEGGIE Lactose Free Parmesan

2 cups baby spinach, torn

8 sundried tomatoes, cut into slices and soaked in hot water until plump

salt and pepper, to taste


Slice the squash crosswise into 4 rounds and discard the seeds. Arrange on a baking sheet and sprinkle generously with kosher salt. Let sit 15 minutes; wipe away any moisture that the salt has drawn out.

Roast the squash at 375ºF for 30 minutes, or until it can be easily pierced with a fork. Remove from the oven and let cool slightly; use a fork to pull the meat into spaghetti-like strands.

Meanwhile, heat the oil in a large skillet over medium high heat. Add the bread and cook 5 minutes, or until browned and crisp. Stir in parsley; season with salt and pepper. Spread the breadcrumbs onto a kitchen towel to cool.

Reduce heat to medium and return the empty skillet to the stove. Add the stock and bring to a simmer. Slowly whisk in the cheese, allowing it to melt completely. Remove Stir in the spinach and sundried tomatoes; allow the spinach to wilt. Season the sauce with salt and pepper. Add the cooked spaghetti squash and toss to coat.

Top with the toasted breadcrumbs.