Stuffed Spaghetti Squash, Vegan and Gluten Free
Stuffed Spaghetti Squash is vegan, gluten free, versatile, and delicious fall recipe. www.infusedveggies.com
Servings 4
Ingredients
- 1 large spaghetti squash
- dash of salt and pepper
- 1 tablespoon olive oil , optional
- 1 medium onion , chopped
- 1 tablespoon minced garlic
- 11 ounce package Beyond Beef Beefy Crumble
- 1 tablespoon Italian seasoning
- 1 tablespoon parsley , dried
- 1 large jar spaghetti sauce
- 1 cup vegan mozzarella cheese or vegan cashew cheese
- Fresh parsley or basil , optional
Instructions
- Heat oven to 350 degrees.
- Pierce spaghetti squash length wise with sharp knife. Microwave on high for 5 minutes. Carefully take squash out of microwave, cool to the touch.
- Once squash is cooled, cut in half length wise with large knife. Scoop out seeds with a spoon and discard, sprinkle with salt and pepper. Place squash face down on a cookie sheet and cook for 20 minutes.
- While cooking squash prepare meatless stuffing.
- In large fry pan over medium heat add olive oil and onions. Cook onions until translucent, about 5 minutes. Add garlic, meatless crumble, Italian seasoning, parsley, and sauce. Stir sauce cook for 5 minutes.
- Remove squash from oven turning each half face up. Using a fork release the pulp lightly.
- Add meatless sauce into the squash center top with vegan cheese.
- Turn oven up to 450 degrees.
- Bake for an additional 15 minutes. Remove from oven let sit for five minutes. Scoop spaghetti squash with the sauce, plate and enjoy.
Notes
If you don't want to use a meatless alternative try cubed zucchini or eggplant, just keep in mind they may make the dish a little watery but still delicious.
Remember to make it your own, have fun in the kitchen, and enjoy infusing your veggies!
Remember to make it your own, have fun in the kitchen, and enjoy infusing your veggies!