Kittencals Simple Spaghetti Squash Vegetarian Recipes

EASY VEGETABLE BOLOGNESE WITH SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Cut the spaghetti squash in half from top to bottom. Scoop out and discard the seeds. Place the squash on the prepared baking sheet cut-side up. Drizzle each half with about 1 1/2 teaspoons olive oil and season with a generous pinch of salt and black pepper. Turn the squash cut-side down and bake until a fork easily pulls the "spaghetti" strands away from the squash, about 40 minutes.
• In the meantime, start the sauce. Heat a Dutch oven or large pot over medium heat and add enough olive oil to coat the base of the pot, about 2 tablespoons. Add the garlic, carrot, celery and onion to a food processor fitted with the blade attachment. Pulse the vegetables until finely chopped. Add the vegetables to the heated pot and season with 1/2 teaspoon each salt and black pepper. Sauté the vegetables, stirring occasionally, until they soften, about 5 minutes. Re-attach the food processor bowl and add the mushrooms and zucchini. Pulse the vegetables until finely chopped but still with some texture. Add them to the pot with the other vegetables. Season with another 1/2 teaspoon each salt and pepper. Cook, stirring occasionally, until the vegetables are soft and their natural liquid has mostly evaporated, 7 to 10 minutes.
• Add the milk and cook, stirring occasionally, until the milk is mostly evaporated, about 5 minutes. Next, add the red wine and cook, stirring occasionally, until the wine is mostly evaporated, about 7 minutes.
• Add the crushed tomatoes, basil, red pepper flakes, cheese rind and 1/2 teaspoon salt. Bring the sauce up to a low boil, then reduce the heat to low, cover the pot and simmer for 15 minutes. Remove the lid and let the sauce simmer for an additional 15 minutes. Remove the cheese rind and discard. Season the sauce to taste.
• To serve, add spaghetti squash to individual bowls and top with a big ladle of sauce, freshly grated Parmesan and torn basil.

KITTENCAL'S SIMPLE SPAGHETTI SQUASH (VEGETARIAN)

Steps:

• Set oven to 400 degrees F.
• Slice the squash evenly in half lenghwise.
• Drizzle the cut sides of the squash with about 1 tablespoon olive oil then season lightly with salt and pepper.
• Place cut-side down on a parchment-lined baking sheet.
• Bake for about 45 minutes to 1 hour or until the squash is tender when pierced with a fork.
• Remove the squash from the oven and cool slightly (or cool enough to handle).
• Shred the inside of the squash with a fork into a bowl (the shreds will resemble spaghetti).
• Drizzle melted butter.
• Season with more salt and black pepper if desired , then sprinkle with grated parmesan cheese on top.
• DELICIOUS!

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.

KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)

Steps:

• In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
• Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
• Add in the tomato paste and stir for 2-3 minutes.
• Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
• Season with salt and pepper and add in sugar if desired.
• **NOTE** if you prefer a thinner sauce, then add in some water.

MOLLY'S VEGETARIAN SPAGHETTI SQUASH

Steps:

• Place each squash half in a microwave-safe bowl. Fill bowls with water and cover with plastic wrap.
• Heat each bowl separately in the microwave on high for 10-12 minutes.
• Meanwhile, heat a large skillet over medium heat; add ground beef substitute and sprinkle with Cajun seasoning. Cook until crumbly and beginning to brown, 5 to 7 minutes. Add pasta sauce and reduce heat to low.
• Remove flesh from the spaghetti squash with a fork and add strands to the pasta sauce mixture. Place cheese slices on top to melt. Serve immediately.

GREEK-INSPIRED VEGAN SPAGHETTI SQUASH

Steps:

• Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
• While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
• Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
• Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.