This delicious gluten-free and dairy-free recipe comes from our 2016 edition of From Scratch Cooking, our annual e-cookbook for charity. For this project our Culinary Nutrition Expert Program graduates donate their recipes and we give 100% of the proceeds to worthy causes.
One of our 2016 graduates, Stephanie Long, created this beauty. She’s a holistic nutritionist and business coach who helps nutrition and wellness professionals grow their businesses. She also has a fantastic podcast!
You can easily make this recipe vegan by using vegetable stock and if you’d like to use a grain-based noodle or pasta instead of spaghetti squash that is an option, too. No matter what you choose, grab your favourite bowl and slurp away!
And for more gluten-free and dairy-free recipes, grab your copy of From Scratch 2016.