We recently celebrated World Vegetarian Day on October 1st. Before that, we shared with you some of the benefits of a vegetarian diet for seniors. From cardiovascular health to weight management to cognitive function and decreased inflammation, a vegetarian diet can significantly benefit your health and well-being. Even just cutting meat from your diet one day a week can help you reap the benefits.
Many tend to associate a vegetarian diet with salad and just salad. However, a vegetarian diet is so much more. There is so much opportunity for variety when cooking vegetarian. From ingredients to flavors, the possibilities are endless.
“I am not a vegan, but I enjoy eating vegetables and think that vegan recipes do not have to be boring,” said VIPcare primary care provider Dr. Janet Rodriguez.
To prove that vegetarian and vegan recipes don’t have to be boring, Dr. Rodriguez shared with us one of her favorite vegan dishes she likes to make at home. Which just so happens to be a perfect dish for fall.
This baked spaghetti squash recipe is so creamy you’ll forget you aren’t eating meat and gooey globs of cheese. It’s rich, garlicky, and everything you need for it to be your go-to comfort food this fall. And, as an added benefit, it’s healthy! You don’t have to feel guilty for indulging.
Baked Spaghetti Squash with Creamy Roasted Garlic and Cashew Sauce
1 spaghetti squash
1 head of garlic
1 cup of cashews
- Cover one cup of unsalted cashews with water. Allow the cashews to soak for 4-8 hours or overnight.
- Cut a spaghetti squash in half and roast it on a sheet pan at 350F for about an hour.
- Scrape the inside of the spaghetti squash to separate strands into long spaghetti noodles and place in a large serving bowl.
- Remove the outer papery layers from the head of garlic. Cut ¼ inch off of the head of garlic so that the cloves are exposed. Place on a piece of foil. Drizzle olive oil over the head of garlic, rubbing the oil into the exposed garlic cloves.
- Wrap the foil up and around the head of garlic. Place in a 400°F preheated oven and roast for 30-40 minutes.
- Press the roasted garlic cloves out of the peel and into a blender. Drain the water from the cashews and add them to the blender with water and salt.
- Blend until smooth and creamy
- Toss the creamy garlic and cashew sauce over the noodles and enjoy!
About Janice Rodriguez, M.D.
Dr. Janice Rodriguez is a primary care physician specializing in family medicine. She earned her medical degree from the Universidad Autonoma de Guadalajara in Mexico. She is fluent in English and Spanish. Dr. Rodruiguez practices at VIPcare Tampa – Bearss.