In this video, we are sharing a vegan recipe for a Cacio e Pepe spaghetti squash dish with Brazilian nut parmesan. We are also sharing a recipe for a vegan Brazil nut Parmesan that we use in the final dish. These recipes are both naturally plant-based, gluten-free, and dairy-free.
OT Feeding Therapy Tips:
Ages 8 months- 1.5 years: If you are serving the spaghetti squash to a child under the age of 18 months, you can cook a portion of the squash 5-10 min. longer, so it is softer for them. You could then serve the squash mashed or serve the squash in a bowl, so the child can practice grasping the strands. The vegan Parmesan is a great way to introduce your child to Brazil nuts, since they are ground up. When you’re blending up the ingredients, just save a portion for your little one, before adding salt to the remainder of the mix. You can then mix the nut mixture into a puree.
Ages 2 years+: You can share with your kids how a big yellow squash can turn into long spaghetti strands! We teach you how to cook spaghetti squash so your child can help you with the food prep by scooping out the squash flesh. They then could help mix it into their favorite pasta sauce.
Products Used in This Video
Brightland Olive Oil: Lucid, Lemon Infused Olive Oil
Nuvo Olive Oil: The Early Harvest-Extra Virgin Olive Oil
Himalayan Sea Salt: Himalania Himalayan Fine Pink Salt Shaker
Cacio e Pepe Spaghetti Squash
Ingredients
- 1 spaghetti squash
- Drizzle of extra virgin olive oil
- Kosher salt and fresh ground pepper
Directions
- Preheat the oven to 400° F.
- Slice the squash in half lengthwise and scoop out the seeds from each half. Drizzle the squash with olive oil and sprinkle with salt and pepper. Place the squash cut side down and make holes using a fork.
- Place each half cut side down on a baking sheet and roast for 35-40 min. depending on the size of the squash. Once slightly browned on the outside and tender to the fork, remove from oven.
- Flip the squash so it’s cut side up and let it cool to touch. Using a fork, scrape strands from the side until it is fluffed and has mostly only the skin remaining.
- Scoop the flesh from the squash into a bowl and drizzle with extra virgin olive oil and a generous amount of fresh pepper. Stir in vegan parmesan (recipe below) and sprinkle with your favorite herb, such as parsley.
Recipe Ingredients
Vegan Parmesan
Ingredients
- ¾ cup Brazil nuts
- 3 tablespoons nutritional yeast
- ¼ teaspoon garlic flakes or powder
- ¼ teaspoon garlic flakes or powder
- ¾ sea salt
Directions
- Add all of the ingredients to a food processor and blend until a fine crumb is achieved. Transfer to a jar and store in the fridge. Sprinkle on your favorite Italian dishes, grain bowls, and baked dishes!