Regular keto Thanksgiving recipes are actually really easy to find (I mean – Turkey…), but what can you eat for vegan keto Thanksgiving? What low carb options are there for those of us who just want to eat some traditional flavors, without animal products? Well, for starters, there’s squash!
Squash is one of those classic Thanksgiving flavors. Yes, there are a ton of varieties of winter squashes, but they really all yell “Thanksgiving” to me. While some squashes are a little higher on the carb scale (butternut or pumpkins), spaghetti squash is pretty low! It’s great for using in place of noodles in typically carb-laden treats, but is also just good on its own, as a side. This super easy garlic spaghetti squash dish is a perfect compliment to any vegan keto Thanksgiving meal.
Vegan Keto Thanksgiving Side: Garlic Spaghetti Squash
- If you don’t have all of the herbs, don’t worry too much, you can pretty much go with 2 tsp of any of the herbs on that list and be good to go with this recipe.
- This is an incredibly easy way to enjoy a “traditional” Thanksgiving themed vegan dish, that also happens to be low carb!
- I like to roast the squash with a little bit of water in the pan, so it steams them, but brushing them with olive oil, and roasting face up with salt and pepper is awesome, too.
- Do you know what’s delicious with this? Brussels sprouts.
- Yes, this is a little higher in carbs, but if the alternative is nothing but candied sweet potatoes and green beans with crispy onions, this isn’t a bad choice. 😉
- Add the olive oil in slowly – you may not want the full 2 tbsp!
- 1 large spaghetti squash (about 4 cups, once cooked)
- 2 tbsp olive oil
- 1 tsp garlic powder (or 2 cloves, minced)
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp sage
- 1 tsp salt
- 1/2 tsp cracked pepper
- Preheat oven to 350F.
- Split the squash, scrape out the seeds and place facedown in a roasting pan. I like to pour some water in the bottom to steam the squash (I think it helps it cook faster, and makes things less messy).
- Roast the squash for 45 minutes to an hour, until totally done.
- Remove the squash from the oven, and let cool.
- Scrape out the flesh, and mix with salt, spices and oil. until everything is well combined.
- Return to the oven and cook for another 15 minutes, to evaporate extra moisture.