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Baked Spaghetti Squash with Cashew Cheese

Course: Entrees
Cuisine: fall, healthy, low carb
Keyword: comfort food, spaghetti squash
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 Servings
Author: unarosevegan
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Ingredients

  • 2 small spaghetti squash
  • 1 tablespoon organic canola oil
  • 2 cups vegan cheese shredded, homemade or commercially made

Spaghetti Sauce

  • 2 tablespoons organic canola or olive oil
  • 2 cups cooked green lentils
  • 1 796 g can diced tomatoes
  • 3 tablespoons tomato paste
  • 3 large cloves garlic
  • 1/2 large zuchinni
  • 1/4 cup water
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt free seasoning commercial or homemade
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1-2 teaspoon apple cider vinegar adjusted to taste

Instructions

  • Preheat oven to 400 degrees F.
  • Rinse and cook lentils in a medum sized pot over high heat. Once cooked, drain well and set aside.
  • Prepare squash by cutting in half lengthwise and scooping out the seeds. Coat the inside of the squash with oil.
  • Place facedown on a baking dish or pan and prick the bottom of the squash with a fork a few times.
  • Bake for 30-45 minutes or until squash is soft inside and the strands easily can be removed. Turn squash over on the same sheet and set aside.
  • Reduce oven heat to 350 degrees F.
  • To make the sauce: Puree chopped zuchinni and garlic together in a food processor.
  • Heat a large, deep skillet over medium high heat. Add the oil and heat until hot, about 1 minutes. Add the chopped zucchini and garlic. Stir for a minute or so until well cooked but not browned. Add spices and herbs and stir until well mixed. Add the water and tomato paste and stir for 1 minute.
  • Add the entire can of tomatoes. Reduce heat to medium. Let simmer 20 minutes, stirring regularly. Add lentils, stir well until mixed.
  • Cover skillet reduce heat to low and simmer for 5-10 minutes or until liquid is mostly absorbed.
  • To make cheese covered squash: Rake squash with a fork to slightly remove some of the strands. Push aside to make deep cavity in the center. Spoon sauce into the cavity, filling it. Top with vegan cheese, making sure to cover the entire top of the squash.
  • Bake for 20-30 minutes or until cheese is melted and browning on the edges. Serve hot.