Vegan Spaghetti Squash

•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
•¼ tsp sea salt
•¼ tsp tumeric
•¼ tsp red pepper flakes
•fresh ground pepper
•⅓ cup nutritional yeast
•1 tbsp fresh lemon juice
•1 tsp yellow mustard

Great as a main dish or side dish for Thanksgiving! Also – this recipe can be made ahead and baked later (for 30-40 mins instead) – A huge time saver! *Cheese Sauce adapted from “Veganomican – The Ultimate Vegan Cookbook” ***Please buy all organic ingredients if possible***

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.