Vegan Spaghetti Squash Pie Food

SPINACH STUFFED SPAGHETTI SQUASH

Steps:

• Preheat oven to 400°F (200°C).
• Use a sharp knife to cut the spaghetti squash in half lengthwise. Then use a tablespoon to scoop out the seeds.
• Rub the insides of each squash half with a little bit of olive oil, then place them cut side down on a baking dish or sheet. Bake for about 40 minutes, or until tender and easily pierced with a fork. Cooking time varies depending on the size of your squash. A small squash is done sooner (30 mins) than a large squash (60 mins).
• Once squash is done baking, set aside until it is cool enough to handle. Then fluff the interior with a fork to get a spaghetti-like texture.
• In a skillet or saucepan, heat a drizzle of olive oil over medium-high heat. Add the garlic and sauté for a minute, stirring, until fragrant. Then add the spinach and cook for a further minute until wilted. Drain any excess liquid as needed, then stir in the vegan cream cheese (or cashew cream*) to combine. Season with salt and pepper to taste.
• Add the spinach cream into each squash boat and stir to mix. Top with vegan feta and additional grated dairy-free cheese or vegan parmesan, if desired.
• Bake at 356°F (180°C) for 8-10 minutes, then turn your oven to broil and bake another 3-5 minutes or until hot, cheesy and slightly golden-brown on top.
• Serve immediately while hot with toasted pine nuts and fresh thyme on top!

SPAGHETTI SQUASH PIE

Steps:

• Heat oven to 350ºF.
• Pierce squash with fork several times. Microwave on HIGH 15 min. or until tender when pierced with knife.
• Meanwhile, brown meat in large skillet; drain. Return to skillet. Stir in pasta sauce and 1/2 tsp. seasoning; bring to boil. Simmer on medium-low heat 5 to 8 min. or until slightly thickened.
• Cut squash in half; remove seeds. Scrape squash into large bowl. Add flour; toss to coat. Add butter, eggs, Parmesan and garlic; mix lightly. Spoon into 10-inch pie plate sprayed with cooking spray; top with meat sauce, leaving 1/2-inch rim around edge. Top with shredded cheese and remaining seasoning.
• Bake 30 to 35 min. or until squash mixture is heated through and cheese is lightly browned.

VEGAN SPAGHETTI SQUASH PIE

Steps:

• Roast the squash. Preheat oven to 400F. Cut off stem end of spaghetti squash, halve lengthwise, and use a spoon to scrape seeds out. Spray open squash halves with cooking spray and season generously with salt and pepper. Bake squash cut side down on a parchment lined baking sheet for about 45 minutes, until just soft when pressed gently with a finger.
• Remove squash from oven and immediately turn cut side up on a cutting board. Drain excess liquid from baking sheet and line with two layers of paper towels (or a clean kitchen towel). Hold squash with tongs and use a fork to scrape out "noodles". Spread in an even layer on the baking sheet, then cool to room temp.
• If using "noodles" immediately, press another double layer of paper towels on top to absorb more moisture. If making ahead, transfer to a paper towel lined container, so as much liquid as possible gets removed!
• Make the cashew "ricotta". In a high powered blender (see notes) combine cashews, 1 cup water, lemon juice, vinegar, 1/2 tsp salt (kosher or sea), mustard, and nutritional yeast until very smooth and creamy. This may take several minutes. Refrigerate if not using immediately.
• To assemble the pies, spray two pie pans with oil. In a mixing bowl, combine squash noodles and cashew ricotta, plus a generous sprinkle of salt and pepper, until well mixed (a fork works well). Distribute squash mixture between the two pie pans and smooth the surface. Top each pie with two to two and a half cups of lentil marinara sauce, then sprinkle generously with mozzarella (about 3/4 cup per pie).
• Cover with foil, tenting the foil so it doesn't touch the mozzarella. Bake pies on middle oven rack for about 25 minutes, until bubbly and cheese is melted. Remove foil while the pies cool for at least 10 minutes, then serve with fresh basil. Or, continue cooling before refrigerating for up to five days.

VEGAN SPAGHETTI SQUASH

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.

SPAGHETTI SQUASH PIE

Steps:

• Spray 9" pie pan with non stick spray.
• Mix squash noodles with egg whites and parmesan cheese press into pan forming crust.
• Spread with yogurt.
• Cook ground beef in skillet with onions, green peppers, garlic and any of the spices and or herbs that you have chosen. When meat is brown, add tomatoes and tomato sauce.
• Add meat mixture to noodle crust and bake at 350 degrees for 20 minutes.