Monthly Archives: July 2020


weight, Rebecca Lazar - SPAGHETTI SQUASH

You will love this simple, delicious “cheesy” recipe made without any actual cheese (but no fake soy or rice cheese either, because frankly it tastes gross…..not to mention typically contains lots of unhealthy ingredients and fillers). 🤢 Of course you can use this sauce on actual pasta too – we like the Jovial brand gluten-free pasta – but if you want to save a bunch of carbs and calories while gaining lots of nutritional value, use spaghetti squash as shown.

Serves 4-6


1 large or 2 small spaghetti squash, cut in half lengthwise *

1/2 cup organic raw cashews, soaked **

3/4 cup water

1 Tablespoon nutritional yeast ***

1 teaspoon Himalayan pink salt

1 clove garlic

Putting it all together:

  • Preheat oven to 425 F.
  • Scoop out seeds from spaghetti squash and throw them away. Place squash halves skin side up in parchment-lined baking pan or baking sheet. We love these pre-cut unbleached parchment sheets.
  • Roast for 1 to 1-1/2 hours or until skin starts to brown. Even if it burns a little, it’s ok! Make sure to not undercook.
  • Remove squash from oven and scoop out all the strands; place in a shallow dish (so that the sauce will cover more of it – yum!)
  • Combine the rest of the ingredients in a high speed blender or regular blender until completely smooth and creamy. Using a high speed blender, you can let it run until the sauce heats (about 5 min.). Otherwise, the sauce will be room temperature but will heat up once poured on the hot squash.
  • Pour over spaghetti squash strands.
  • Top with fresh parsley (optional).


* Cutting a spaghetti squash in half lengthwise is a bit of a challenge; you will need a serious knife!

** Soaking cashews or other nuts helps to neutralize enzyme inhibitors that can lead to difficulty in digestion. Simply cover cashews with water in a bowl and let soak on the counter for 4 to 6 hours max. Rinse and proceed with recipe. If you don’t have time, it’s ok to skip this step.

*** Nutritional yeast is not the same as yeast for baking bread. It is an inactive yeast with lots of B-vitamins and a staple in the vegan/vegetarian diet that adds a cheesy flavor to dishes and sauces.

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I wasn’t a huge fan of overnight oats when it became a fad – I tried a few different recipes and they just weren’t doing it for me, not to mention many had over 400 calories per serving. But this recipe is different – so delicious, you will think you are having dessert for breakfast. It has fiber, nutrients, protein and, at 195 cal/serving, completely guilt free.

Serves 2


3/4 cup organic almond milk (we like the Mooala or 365 brand)

1/2 cup organic gluten free rolled oats

2 teaspoons organic maple syrup

1 Tablespoon organic whole chia seeds

1 Tablespoon Enjoy Life Mini chocolate chips

1 teaspoon organic vanilla extract

1/2 teaspoon organic cinnamon

1/8 teaspoon fresh ground nutmeg

Putting it all together:

  • Place all ingredients in a mason jar and stir.
  • Cover and refrigerate overnight; divide in 2 bowls and enjoy!
  • Optional: Add organic raw cacao nibs, shredded coconut and/or organic sliced strawberries before serving.


  1. Make it protein powered by adding a scoop of collagen protein before serving (you won’t taste it!)
  2. For the freshest nutmeg, but them whole and use a zester to quickly make it “ground” nutmeg.
  3. You can use quick oats but we prefer the full rich flavor of whole oats (quick oats make it more mushy).
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