VEGAN BAKED SPAGHETTI SQUASH RECIPE WITH VEGAN ALFREDO SAUCE
An easy plant-based recipe made of low-carb vegetable pasta and vegan alfredo sauce
Provided by Carine Claudepierre
Categories Dinner
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F (180°C).
- Using a sharp knife, trim the ends of the spaghetti squash. Discard
- Stand the squash upright on a chopping board and cut the squash lengthwise to divide it in half.
- Using a scoop, scrape out the seeds from both squash halves. Discard the seeds.
- Cover a large baking sheet with parchment paper and place each half, flesh down onto the sheet.
- Bake for 30 minutes - 40 minutes, often checking to avoid overbaking the squash - this results in mushy flesh that won't create vegetable noodles.
- After 30 minutes, open the oven door and prick the squash skin with a knife. If it's tender, dark yellow/golden in color, it means the squash is cooked.
- Remove from the oven, use oven mittens to flip over the halves on the baking sheet. It's very hot and steams out a lot, so watch out! Try to pull apart the vegetable strands with a fork. If they loosen up easily, the squash is cooked. If they are hard to pull apart, or some still have a light yellow color, return to the oven.
- When cooked, let the halves flesh up on the baking sheet for 15 minutes until all the steam is out.
- When the vegetable has cool down, wear an oven mitten, hold one vegetable half with one hand and scrape the vegetable strands out of the vegetable skin with a fork.
- Set aside the vegetable noodles into a large mixing bowl. Keep the vegetable skins on the baking sheet for later if you intend to use them as a 'baking dish'. Meanwhile, prepare the vegan Alfredo Sauce.
Nutrition Facts : ServingSize 1 serving, Calories 318 kcal, Carbohydrate 14 g, Protein 5 g, Fat 29 g, SaturatedFat 20 g, TransFat 1 g, Sodium 472 mg, Fiber 1 g, Sugar 1 g
VEGAN SPAGHETTI SQUASH WITH SPINACH AND CHEESE
This vegan spaghetti squash recipe is cheesy and comforting. It's a healthier alternative to pasta, using seasonal squash. Gourmet enough for date night, yet simple enough to make on a weeknight!
Provided by Hannah Sunderani
Categories Entree Main Course Main Dish
Number Of Ingredients 11
Steps:
- In a small bowl, soak the raw cashews in 1/2 cup hot water and set aside.
- Preheat oven to 400F/200C. Line a baking sheet with parchment paper. Cut the spaghetti squash in half lengthwise. Scoop out and discard the inner seeds.
- Paint the flesh of the spaghetti squash with 1 tablespoon olive oil and place the spaghetti squash halves face down on the baking sheet. Cook for 40 minutes, or until a toothpick glides effortlessly through the spaghetti squash. Set aside to cool slightly, flesh side up.
- In a high speed blender, add the raw cashews with the water. Blend until smooth and creamy. Set aside.
- Scoop the thawed spinach into a clean tea towel and squeeze out the excess moisture. Set aside.
- Bring a skillet to medium heat and add 1 tablespoon olive oil and chopped garlic. Cook for 1 minute. Add the cashew cream, spinach, grated mozzarella and parmesan. Season with thyme leaves, salt and pepper. Mix everything to combine.
- Divide the cheesy filling into the center of each spaghetti squash and place back in the oven for 15 to 20 minutes, or until the cheesy top is slightly golden. Optional to turn the oven to broil for 1 to 2 minutes longer for a browner top.
Nutrition Facts : Calories 569 kcal, Carbohydrate 51 g, Protein 16 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 9 mg, Sodium 753 mg, Fiber 11 g, Sugar 16 g, UnsaturatedFat 24 g, ServingSize 1 serving
VEGAN SPAGHETTI SQUASH
An extremely tasty and healthy spaghetti squash dish that's vegetarian/vegan friendly and very customizable! I also used fresh ingredients but they can be substituted to save time. Enjoy with garlic bread.
Provided by yacqueli
Time 2h20m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place spaghetti squash halves, cut-sides down, in a large baking dish. Add about 3/4 inch water.
- Bake in the preheated oven until tender, about 45 minutes. Remove from the oven and turn cut-sides up; let cool for 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C).
- Place asparagus, tomato and onion wedges, patty pan squash slices, and garlic on a baking sheet. Drizzle with olive oil and season with salt and pepper.
- Roast vegetables in the oven for 45 minutes to 1 hour.
- While the vegetables are roasting, scrape the insides of the spaghetti squash with a fork to remove strands. Discard skins.
- Remove vegetables from the oven and pour vegetable juices into a large pot over medium heat. Add mushrooms and olives to the juices. Peel and discard the tomato skins, and chop onions into smaller pieces. Add all vegetables to the pot. Season with Italian seasoning and cayenne.
- Simmer, uncovered, for 15 minutes. Add spaghetti squash and mix until well combined. Simmer until heated through, 2 to 3 more minutes.
Nutrition Facts : Calories 175.4 calories, Carbohydrate 29.2 g, Fat 6.9 g, Fiber 2.5 g, Protein 4.2 g, SaturatedFat 1.1 g, Sodium 82.9 mg, Sugar 3.9 g
GREEK-INSPIRED VEGAN SPAGHETTI SQUASH
Vegan spaghetti squash with a Greek flavor. Garnish with walnuts, if desired.
Provided by Stacey
Categories Spaghetti Squash Recipes
Time 40m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 41 g, Fat 10.6 g, Fiber 2.6 g, Protein 4.7 g, SaturatedFat 1.6 g, Sodium 159 mg, Sugar 5.1 g
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