Serves 2

Ingredients:
1/2 spaghetti squash, seeds removed
Olive oil
Sea salt and pepper
Toppings
1 cup kale, cut into ribbons
1/4 cup marinated artichoke hearts, drained and chopped
1/4 cup kalamata olives
1/4 cup walnuts, chopped (I’ve used peanuts as well-supper yummy)
2 tablespoons sun-dried tomatoes, chopped or julienned
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon Vegan Cheese Sprinkle (recipe below)
1 tablespoon fresh parsley, roughly chopped
Sea salt and freshly ground black pepper, to taste
Pinch of crushed red pepper flakes

Instructions:
1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Place the squash on the baking sheet and drizzle with a little olive oil (just enough to keep it from drying out) and season well with salt and pepper. Flip it over and bake, cut-side down, for 40–45 minutes.
3. To test for doneness, insert the tip of a sharp knife into the squash at various places. It should be easily pierced. Keep warm until ready to serve.
4. When ready to serve, use a fork to scrape the squash strands away from the shell. Season with a little more salt and pepper.
5. Place the kale, artichoke hearts, kalamata olives, walnuts, and sun-dried tomatoes on top of the squash.

6. Squeeze lemon juice over the top, drizzle with olive oil, and top with the Vegan Cheese Sprinkle, chopped fresh parsley, and a pinch of crushed red pepper flakes. Eat immediately.
​
Notes:
Another squash, such as butternut, can be substituted for the spaghetti squash. If using another squash, peel it first and spiralize or use a vegetable peeler to create thin ribbons. Toss with a little olive oil and roast in the oven for 10–15 minutes, or until tender. Top as directed and eat while warm.

Vegan Cheese Sprinkle

Makes about one cup 
I love adding nutritional yeast to favorite recipes for an added vitamin B boost, but mostly for its delicious, cheesy flavor. This mix can be used to season salads, popcorn, entrees, or just about anything you want to enhance with a savory, cheese flavor- without the dairy.

Ingredients:
1/2 cup almonds
1/2 cup cashews
1/4 cup nutritional yeast 
1/2 teaspoon sea salt
1/4 teaspoon garlic powder
Instructions:
1. Place all ingredients in a food processor and pulse until finely chopped. The mixture should look like breadcrumbs.
2. Transfer to an airtight container and store in a cool, dry place, or refrigerate up to several weeks.
I got this recipe from the smoothie gal.
Achieve Extraordinary Health!greensmoothiegirl.com

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