Yield: 2 large or 4 small servings

In my pre-vegan days, picatta sauces were always a favorite. Thankfully, they veganize beautifully and more healthfully. Serve this sauce over spaghetti squash instead of pasta, and give yourself all of the flavor without all the calories.

This recipe was born of the desire to use up some leftover spaghetti squash and to have a bite to eat before a chiropractic appointment, a workout–my husband is teaching the class!–a walk with my dogs and my dear friend, Iona, and an otherwise full day. So, I just whipped this up and ate the whole bowl…for breakfast. 🙂

I hope you enjoy it any time of day!