Vegan Spaghetti Squash Food

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.

GREEK-INSPIRED VEGAN SPAGHETTI SQUASH

Steps:

• Bring a very large pan of water to a boil. Add spaghetti squash and cook until it pierces easily with a fork, 20 to 30 minutes.
• While squash is cooking, heat olive oil in a skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add garlic and saute for 3 minutes. Stir in tomatoes and cook until heated through, about 3 minutes.
• Remove squash from the boiling water. Let cool slightly, then use oven mitts and cut squash lengthwise. Scoop out and discard seeds.
• Use a long fork to pull out strands of spaghetti squash into a serving bowl. Add sauteed veggies, basil, and olives and toss to combine.

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.

VEGAN SPAGHETTI SQUASH WITH NO-CHEESE SAUCE

Steps:

• Preheat oven to 350.
• Line a Baking Dish.
• Spray with Cooking Spray.
• Place 1 cup almonds in dish.
• Spread out almonds, so they are not touching.
• Bake for 10 minutes.
• Take out of oven and set aside (Keep warm, cover with foil).
• Cut Spaghtti Squash in 2 halves.
• Add Salt and Pepper to inside of Spaghetti Squash.
• Line a Baking Dish with Foil.
• Place squash cut side down on foil.
• Roast Squash at 375 for 50 minutes.
• Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic.
• After 10 minutes, transfer to blender.
• Add almonds to blender.
• Blend on high for 2 minutes.
• When Squash is done, wait 1 hour before proceeding.
• Use a fork to dig into skin of squash and pull strands of "spaghetti" out.
• When all strands are out of squash, transfer "spaghetti" to a large pot.
• Pour sauce into "spaghetti" and stir 50 times, then you are done!