Dr. Padma Garvey

The plant-based Doctor Mom 

Spaghetti Squash

Prep time: 5 minutes

Cook time 30 minutes

Serves 4


One large spaghetti squash

Agave nectar


Olive oil

Red wine vinegar




Red pepper flakes


Preheat oven to 350 degrees.  Cut the spaghetti squash in half, longitudinally.  Remove the seeds and pulp.  Place each half, face down, directly on your oven rack.  Should take about 30 minutes.

In a small pot, add one tablespoon of olive oil and heat to medium.  Add one tablespoon of agave nectar, 1 tablespoon of red wine vinegar, ¼ teaspoon of cinnamon, 1/8 teaspoon of nutmeg, ¼ teaspoon of salt , ¼ teaspoon of black pepper, ¼ red pepper flakes and mix thoroughly.  Take off of heat.

Using oven mitts, remove the squash from oven.  Hold firmly with one hand.  With the other hand, firmly apply a fork across the flesh of the squash.  The squash will form strands like spaghetti.  Place these strands in a large mixing bowl.  Toss well with your cinnamon sauce.  Adjust salt and pepper to taste.