Main Dishes April 13, 2015
Calories
535
Sodium
562mg
23% DV
Fat
37g
57% DV
Protein
17g
34% DV
Carbs
33g
11% DV
Fiber
4g
19% DV
Spaghetti Squash Alfredo with Portobello Mushrooms
140
3
1 cup raw cashews (preferably soaked overnight in water and drained)
1 tablespoon nutritional yeast
1 tablespoon vegan butter
¾ cup almond or soy milk
1 tablespoon tahini
1 teaspoon dijon mustard
3 garlic cloves, minced
1 tablespoon lemon juice
¼ teaspoon sea salt
½ teaspoon red pepper flakes
2 cups baby spinach (about 4 ounces)
1 medium/large spaghetti squash
1 tablespoon nutritional yeast
1 tablespoon vegan butter
¾ cup almond or soy milk
1 tablespoon tahini
1 teaspoon dijon mustard
3 garlic cloves, minced
1 tablespoon lemon juice
¼ teaspoon sea salt
½ teaspoon red pepper flakes
2 cups baby spinach (about 4 ounces)
1 medium/large spaghetti squash
Preheat oven to 375 degrees. On a baking sheet, add portobello mushrooms, stem side down. Bake for about 25-30 minutes, or until mushrooms are soft throughout. Transfer to a cutting board to cool.
In a food...
See the full directions on my site
See the full directions on my site
Nutritions
Calories
535
Sodium
562mg
23% DV
Fat
37g
57% DV
Protein
17g
34% DV
Carbs
33g
11% DV
Fiber
4g
19% DV
