Festive Spaghetti Squash Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 50 mins
1 spaghetti squash
1 cup cremini mushrooms sliced
¼ cup sundried tomatoes oil free, diced
2 cloves of garlic minced
¼ cup roasted pumpkin seeds
Black pepper to taste
Himalayan pink salt to taste
2 tbsp grape seed oil
1/2 cup of cashew cream Recipe available here
1Preheat oven to 400F°, 200C°
2Using very sharp knife, cut the squash in half, lengthwise and scoop out the seeds with tablespoon.
3Brash inside of the halves with oil and add little bit of salt.
4Place both halves round side up on the baking sheet lined with parchment paper.
5Bake for 40minutes, or until they are easily pierced with fork. It depends on the size, so if they are large it my take 10 minutes longer.
6In the meantime, sauté the minced garlic until golden brown and se aside.
7Also sauté the mushroom with black pepper a set aside.
8Take the squash out of the oven and let it cool down for a few minutes until you can touch them without getting burn.
9By using a fork, scrape the flesh while creating spaghetti. It is very easy, just be careful not to over do it, if you wish to save the shell.
10Divide the garlic in half, you may also add more salt if needed and toss well.
11Gradually keep adding mushrooms and sundried tomatoes while tossing all gently with fork. You may even use two forks; it worked well for me.
12At the end, add the seeds and thyme.
13Serve with cashew cream and vegan parmesan.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.