Creamy Pumpkin Spaghetti Squash Recipe (Gluten Free, Vegan)

Spaghetti Squash

I’ve always been fascinated with spaghetti squash. It’s so cool to shred it and see “pasta” strands form. I once had it in a soup I purchased from Mission Heirloom (now closed), and I knew I had to try it out at home. There’s a safe farm that I can buy produce from on Good Eggs, and sure enough, they had just what we needed. I can share with you that this is a great comfort meal in the fall for people with food allergies. It’s the combination of heat, cream, and the pumpkin that makes your tummy warm and happy.

Allergy Status:

Free From: Wheat/Gluten, Dairy, Egg, Soy, Tree Nut (including Coconut), Peanut, Fish, Shellfish, Top 8 Allergens, Sesame, Alliums, Apple, Avocado, Banana, Beans & Lentils, Berries, Buckwheat, Cane/Refined Sugar, Carrot, Celery, Cinnamon, Citrus, Corn, Cruciferous, Garlic, Latex Cross Reactive Foods (H/M), Lupin, Mushroom, Mustard, Nightshade, Oat, Onion, Pea & Pea Protein, Potato (Nightshade Variety), Poultry, Red Meat, Rice, Seeds, Stone Fruits, Strawberry, Sweet Potato & Yam, Tapioca/Cassava/Yuca/Manioc, Tomato, Yeast

Friendly To: Diabetic, EOE, Vegan

Compatible With: Legume Free, AIP Paleo, GAPs, Paleo, SCD

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