VEGAN SPAGHETTI SQUASH WITH SPINACH AND CHEESE
This vegan spaghetti squash recipe is cheesy and comforting. It's a healthier alternative to pasta, using seasonal squash. Gourmet enough for date night, yet simple enough to make on a weeknight!
Provided by Hannah Sunderani
Categories Entree Main Course Main Dish
Number Of Ingredients 11
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.
Nutrition Facts : Calories 569 kcal, Carbohydrate 51 g, Protein 16 g, Fat 37 g, SaturatedFat 8 g, Cholesterol 9 mg, Sodium 753 mg, Fiber 11 g, Sugar 16 g, UnsaturatedFat 24 g, ServingSize 1 serving
KITTENCAL'S MARINARA PASTA SAUCE (VEGETARIAN)
This is a basic simple marinara but big on flavor, it can be ready in 1 hour or you can cook it longer and even tastes better the next day that is why I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify ---this freezes well so make a double recipe and freeze a batch for the next meal, you may omit the wine but I strongly suggest to add it in, it really adds flavor to the sauce --- please make certain to purchase only good-quality canned Italian Roma (plum) tomatoes for this it will make a huge difference to the flavor of the sauce --- all ingredients may be adjusted to suit taste, this sauce can also be simmered for a longer time in a crockpot, throw in some fresh mushrooms also if desired --- also see my recipe#71273
Provided by Kittencalrecipezazz
Categories Sauces
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.
- Add in onions, garlic and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.
- Add in the tomato paste and stir for 2-3 minutes.
- Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for 1-2 hours (I usually cook it for at least a couple of hours) stirring occasionally.
- Season with salt and pepper and add in sugar if desired.
- **NOTE** if you prefer a thinner sauce, then add in some water.
Nutrition Facts : Calories 207.8, Fat 10.8, SaturatedFat 1.5, Sodium 933.6, Carbohydrate 23.6, Fiber 5.3, Sugar 14.4, Protein 4.4
SPAGHETTI SQUASH
My husband loves this recipe! Some might think the combination of brown sugar and parmesan cheese sounds odd.... but the two ingredients go VERY well with the spaghetti squash. ENJOY! (I never actually measure the ingredients... so feel free to add more or less of whatever you want to your tastes!)
Provided by DaniellaBella
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Pre-heat oven to 375.
- Cut squash in half and scoop out the seeds.
- Brush the inside of both halves with olive oil and sprinkle with salt and pepper.
- Place face down in a pan with about half an inch of water and bake for 30-40 minutes You will know the squash is ready when it scrapes off looking like spaghetti -- not too soft, or it will be too mushy.
- Scape off the squash and empty into a bowl ( will look like a bowl of spaghetti).
- Mix in margarine and brown sugar -- sprinkle parmesan cheese over the top.
Nutrition Facts : Calories 133.6, Fat 9.8, SaturatedFat 3.8, Cholesterol 13.8, Sodium 108.1, Carbohydrate 10.4, Sugar 6.7, Protein 2
KITTENCAL'S SPAGHETTI PIE
You will need a minimum 2-quart round casserole dish for this or this will also fit into an 11 x 7-inch baking pan this will *not* fit into a regular 9 or 10-inch pie plate --- with this or with any recipe made from scratch preparation time takes a little extra effort, to save some time and to blend the flavors prepare the tomato sauce mixture up to a day in advance and refrigerate until ready to use --- substituting prepared pasta sauce for the tomato sauce will not produce the best results I would strongly recommend using only tomato sauce, this recipe was tested both ways and the tomato sauce version was the best! --- NOTE this also may be made without the cottage cheese filling by placing the sauce directly over the spaghetti top with mozzarella cheese and reducing the baking time only slightly
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a round 2-quart casserole dish or an 11 x 7-inch baking dish.
- For the sauce; in a skillet or saucepan brown the ground beef with onion and red chili flakes until no longer pink.
- Drain fat then add in garlic, oregano and basil; cook for 2 minutes.
- Add in tomato sauce, mushrooms and 1/2 teaspoon salt, bring to a boil over medium heat stirring.
- Reduce heat to low and simmer for 30-40 minutes stirring occasionally, season with more salt to taste if desired.
- Meanwhile cook the spaghetti in boiling water until almost tender (undercook the spaghetti as it will soften up even more when baked in the oven) drain in a colander then rinse under cold water, drain well again then place into a large bowl.
- Add in melted butter, garlic powder, eggs, 1/2 cup Parmesan cheese and black pepper; using clean hands toss/mix until well combined (use hands for mixing spaghetti this will not work with a spoon) season with salt to taste if desired.
- TO ASSEMBLE; spread the spaghetti mixture evenly into bottom of the pie plate, pressing down with hands to flatten.
- In a bowl mix 2 cups cottage cheese with 1/4 cup Parmesan and 1 cup mozzarella cheese cheese then spread over the spaghetti.
- Dollop the tomato sauce mixture over the cottage cheese then spread out with a spoon.
- Top with 1 cup or more of mozzarella cheese.
- Cover with foil and bake at 350°F for 30 minutes.
- Uncover and continue to bake 10-15 minutes more or until hot and bubbly.
Nutrition Facts : Calories 460, Fat 24.4, SaturatedFat 13.2, Cholesterol 128.4, Sodium 923.1, Carbohydrate 28.4, Fiber 1.4, Sugar 3.9, Protein 32.1
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