This Creamy Garlic & Leek Spaghetti Squash is Whole30 compliant and made with all natural, simple ingredients that are sure to nourish you while eating deliciously. It’s the ideal dish for any season and is sure to be a hit even with your pickiest eater!
Creamy Garlic & Leek Spaghetti Squash
Once you taste this recipe, you might be shocked that it is completely free from dairy. The flavor and creaminess just might trick your taste buds, but that’s a good thing, right? It’s a great way to get in your veggies, too, as it’s packed with different colors allowing yourself to consume varying nutrients!
Chomps Meat Sticks
While this dish is packed with lots of veggies, as mentioned, I personally like to add a source of protein. My protein of choice for this dish are Chomps meat sticks. They are Whole30 approved so I know that I am fueling my body with clean ingredients only. They add a delicious flavor to this dish and require only a few seconds to prepare, so they’re perfect if your time is limited!
Not only do I like to incorporate Chomps into my recipes, but they are also a great snack for busy days or when I’m on the go. Since they’re a clean source of protein, they help hold me over between meals and keep my energy and blood sugar stable! Not to mention, they come in so many delicious flavors, so there’s something to enjoy no matter my mood!
HOW DO YOU COOK SPAGHETTI SQUASH?
It’s actually very simple! First preheat your oven to 425 degrees and slice the spaghetti squash in half, from the top to the bottom. Next, take cake pan(s) (I use two circular pans, but any cake pans will work) and place each squash in them, face down. Now you’ll fill the bottom of the pan with just enough water to cover the bottom of the pan and have a small pool for the squash to sit in. Once the oven is preheated, cook the spaghetti squash for 25-30 minutes. How simple is that?!
This method gives me perfect spaghetti squash “noodles” every time. Once it’s cooked and cooled, all you do is use a fork to form the noodles. It’s actually pretty fun and especially easy.
HUNGRY FOR MORE?
If you’re looking for more spaghetti squash recipes, try my Pizza Spaghetti Squash Boats or my dairy free Spinach Artichoke Spaghetti Squash next!
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Creamy Garlic & Leek Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 Chomps sticks
- 1 cup spinach, chopped
- 3 cloves garlic, minced
- 1 leek, sliced into circles
- ½ fresh lemon, juiced
- 1 ½ cups full fat coconut milk
- ¼ cup nutritional yeast
- 2 tbsp tapioca starch
- 1 tbsp water
- 1 tbsp avocado oil, ghee or olive oil
- salt & pepper, to taste
Instructions
- Preheat your oven to 425°.
- Slice your spaghetti squash in half andscoop out the seeds. Place both halves face down in a cake pan with watercovering the bottom of the pan/squash and bake for 30 minutes. This process steams the squash and makes it easy to make “noodles” later!
- When then squash has 10 minutes left inthe oven, add minced garlic and chopped leeks with oil or ghee to a skillet on the stove on med/low heat. Sauté for a few minutes until fragrant and slightly softened.
- Pour in your coconut milk and lemon juice, then stir together being sure to get rid of all clumps. Your sauce will start to bubble and thicken while you take the spaghetti squash out of the oven.
- In a small bowl, whisk together your tapioca starch and water to form a thickening paste. Add this to your sauce andstir immediately. Note: if this forms any clumps in your sauce, turn up the heat slightly and continue to stir. They will go away!
- Stir in nutritional yeast until completely combined. Turn the stove heat down to low.
- Once the spaghetti squash is cool,scrape out the “noodles” with a fork and add to your skillet. Stir together and add in your chopped Chomps and spinach.
- Finish with salt and pepper to taste and top with (optional) fresh herbs.
this was so delish! i added artichokes and used arrowroot powder instead of the tapioca starch. i will be making it again! the leftovers were even better when heated up in my convection oven. yumyum!
I love this modifications and additions! Also so happy to hear you’re on team leftovers. 🙂 Thank you so much for making as well as reviewing! 🙂
I used artichokes and bacon ends with most fat removed (used it earlier this week to make beet greens with beets) and maybe extra large garlic cloves and tons of leeks. I left out spinach, meat sticks and nutritional yeast.
It was SOOOO good! I served it as boats with sauce on top. I wanted to try it left over as the other reviewer said it is even better. But it was SO good I could not stop eating an entire squash, 2 boats! My mouth is still watering.
I can’t wait to try your other spaghetti squash recipes! I found this because I wanted to try this variety of spaghetti squash they have at the nearby farm store…but I didn’t want spaghetti this time.
Thank you for the time you took to share this recipe! My mouth is STILL watering. It was sooooo good.
Sooo glad you loved it! 🙂 Bacon is a perfect sub for the meatsticks!