| OWL Venice
Vegan “Alfredo” Spaghetti Squash
Total Time: 50 minutes | Servings: 4 servings
With a creamy hemp “alfredo” sauce, sauteed rainbow chard and fresh herbs
Ingredients:
- 2 small spaghetti squash or 1 large
- 2 tbsp olive + 2 tbsp for pan
- Sea salt and freshly ground pepper
- 6 leaves rainbow chard
- ¼ cup nutritional yeast
- ¼ cup basil *chopped*
Creamy Hemp Alfredo Sauce:
- ½ cup nutritional yeast
- ⅓ cup olive oil
- 1 juice of lemon
- ⅔ cups hemp seeds
- ¼ cup filtered water
- Sea salt + pepper
Directions:
- Preheat the oven to 400℉. Line a baking sheet with parchment paper and set aside. Cut your spaghetti squash in half lengthwise and place on a baking sheet. Drizzle with olive oil, sea salt and pepper. Roast for 30-40 minutes.
- In a blender or food processor add all of the creamy “alfredo” sauce ingredients. Blend until smooth and season with salt and pepper.
- Destem you rainbow chard and dice the stems into small pieces. Chop up the greens into small shreds as well. Shred the spaghetti squash once cooked thoroughly.
- Heat up 2 tbsp of olive oil in a sauté pan over medium-high heat and add the chopped rainbow chard stems. Sauté for 3-4 minutes. Then add in the spaghetti squash.
- Continue to cook the spaghetti squash, then add in the rainbow chard greens and the “alfredo” sauce. Stir until well combined and all the noodles are coated with the sauce.
- Shake on some more nutritional yeast and serve the dish with freshly torn basil leaves.
Claire Sporck
Claire Sporck (aka Sporckly), is a food photographer and stylist here in Los Angeles with a love for beautiful, natural foods. She loves cooking and creating recipes with real ingredients that stand out, and has been creating "healthier" versions of recipes since she was a kid with her mom in the kitchen. She's a huge believer that the foods we eat affect our bodies and minds, which makes WHAT we eat so important!
In 2015 Claire graduated from UNLV with a degree in hospitality management. After completing her schooling, she quickly moved to Los Angeles where she began a job working in event production and catering. It was during her first two years in the city working events that she began Sporckly.
Four years later, she now works full-time as a chef, food photographer, stylist, and recipe blogger, pursuing her biggest passion: spreading healthy recipes and creating pretty food photos.