Serves 4
Spaghetti squash is one of our top favorite foods. I mean who can resist that incredible texture? Plus it’s in season during Fall, so time to stock up!
When we think of spaghetti squash, we think of pasta. And what tastes better with pasta than tomato sauce and cheese? Not much!
Here’s our funky awesome way to make Spaghetti Squash Parm.
*For other recipe ideas for all of your Fall Produce, check out our Sweet Potato Empanadas, Cranberry Orange Scones, and Lauren Kretzer’s Sweet Potato Red Lentil Soup.
Ingredients
1 large spaghetti squash
1 Tbsp olive oil
1/2 yellow onion, chopped
3 cloves garlic, minced
1 cup mushrooms, chopped
1 cup crushed tomatoes
sea salt, to taste
freshly ground pepper, to taste
1 tsp crushed red pepper flakes
1/2 cup vegan ricotta cheese
1/2 cup vegan cheese shreds
1/4 cup Almond Parm
1/4 cup parsley, chopped
Prep
Preheat the oven to 375°.
Spaghetti Squash
Cut the spaghetti squash in half lengthwise.
Fill a glass roasting pan with 1/2 inch of water.
Place the spaghetti squash cut-side down in the dish.
Roast for 45 minutes to 1 hour or until tender.
Carefully drain the water from the pan.
Method
In a large pan, heat olive oil over medium heat.
Sauté chopped yellow onions and garlic until translucent.
Add mushrooms and sauté until cooked.
Add crushed tomatoes, red pepper flakes, and sea salt and freshly ground pepper to taste.
Simmer for 15 minutes, stirring often.
Flip the spaghetti squash halves over and use a fork to loosen and scrape out most of the insides.
Place the scraped out squash in the sauce mixture and stir to combine.
Pour the mixture back into the scraped squash halves, dividing evenly.
Divide the vegan ricotta cheese over the top of the two halves.
Return the filled squash halves to the oven for 10 minutes.
Remove from the oven and top with vegan cheese shreds.
Return to the oven for 10 more minutes to melt. Or place in a broiler to brown.
Sprinkle with Almond Parm and chopped parsley.
Notes + Serving Tips
Serve Immediately or store refrigerated for up to 3 days.
