Vegan Spaghetti Squash
- Number of Servings: 1
Ingredients
1 large spaghetti squash 1 cup dry quinoa 2 cups vegetable broth olive oil for spraying 1 and ½ cups water 5 leaves fresh sage minced finely or ½ tsp dried ⅛ cup spelt or whole wheat flour ½ tsp olive oil 3 cloves garlic minced Ό tsp sea salt Ό tsp tumeric Ό tsp red pepper flakes fresh ground pepper ⅓ cup nutritional yeast 1 tbsp fresh lemon juice 1 tsp yellow mustard
1.Topping:
2.Make quinoa according to package instructions with vegetable broth instead of water
3.Spaghetti Squash:
4.Preheat oven to 350 degrees
5.Slice spaghetti squash in half and remove all seeds with spoon
6.Place spaghetti squash face down on large baking sheet, add ½ cup water and cover with foil
7.Cook spaghetti squash for 45 mins
8.Once cooked, take a fork and scrap out inside of squash into a large baking dish
9.Cheese Sauce:
10.Combine water, flour, ground pepper, red pepper flakes, turmeric, nutritional yeast and mix together to combine and set aside
11.Heat a pan on medium heat, add olive oil to heat
12.Sautee garlic for 2-3 mins, making sure not to burn
13.Add sage and cook lightly until fragrant
14.Next add the liquid flour & spice mixture to the pan. The mixture should begin to bubble and start to thicken, if not increase heat
15.Allow sauce to bubble for about 2-3 mins, and then add lemon juice and mustard and cook another 2 mins
16.Assembly of Casserole:
17.Pour cheese sauce evenly over squash in baking dish
18.Top with quinoa and lightly spray with olive oil
19.Bake at 350 degrees for 20-25 mins and broil on high for last 5-10 mins to brown the top
Serving Size: 6-8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CHACHWAL.
2.Make quinoa according to package instructions with vegetable broth instead of water
3.Spaghetti Squash:
4.Preheat oven to 350 degrees
5.Slice spaghetti squash in half and remove all seeds with spoon
6.Place spaghetti squash face down on large baking sheet, add ½ cup water and cover with foil
7.Cook spaghetti squash for 45 mins
8.Once cooked, take a fork and scrap out inside of squash into a large baking dish
9.Cheese Sauce:
10.Combine water, flour, ground pepper, red pepper flakes, turmeric, nutritional yeast and mix together to combine and set aside
11.Heat a pan on medium heat, add olive oil to heat
12.Sautee garlic for 2-3 mins, making sure not to burn
13.Add sage and cook lightly until fragrant
14.Next add the liquid flour & spice mixture to the pan. The mixture should begin to bubble and start to thicken, if not increase heat
15.Allow sauce to bubble for about 2-3 mins, and then add lemon juice and mustard and cook another 2 mins
16.Assembly of Casserole:
17.Pour cheese sauce evenly over squash in baking dish
18.Top with quinoa and lightly spray with olive oil
19.Bake at 350 degrees for 20-25 mins and broil on high for last 5-10 mins to brown the top
Serving Size: 6-8 servings
Number of Servings: 1
Recipe submitted by SparkPeople user CHACHWAL.
Nutritional Info Amount Per Serving
- Calories: 1,076.0
- Total Fat: 14.7 g
- Cholesterol: 0.0 mg
- Sodium: 2,132.4 mg
- Total Carbs: 197.0 g
- Dietary Fiber: 34.9 g
- Protein: 54.9 g
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