Kittencals Simple Spaghetti Squash Vegetarian Recipes

VEGAN BAKED SPAGHETTI SQUASH RECIPE WITH VEGAN ALFREDO SAUCE

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.

VEGAN SPAGHETTI SQUASH WITH SPINACH AND CHEESE

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.

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!