Spaghetti Squash Spinach Recipe Vegan
Cut squash in half lengthwise.
Spaghetti squash spinach recipe vegan. Bake squash cut sides down on a lightly buttered baking sheet 30 to 40 minutes or until flesh is tender when pierced with a fork. Drain excess liquid and stir mixture into the mixing bowl with spaghetti squash. Drizzle a bit of olive oil over each half and sprinkle with salt and pepper.
Add all of the spaghetti squash garlic and spinach then pour in the tomato cream sauce and toss well so that it is mixed in. Drizzle about 1 tablespoon of olive oil into each half of your spaghetti squash. Top the sauce with some pepper flakes and some vegan mozzarella optional and bake at 400 degrees f 205 c for 25 minutes until the edges are golden and the sauce is bubbly.
Place face down on a baking sheet and bake for 35 minutes. Toss with butter and 1 2 teaspoon salt. Spinach artichoke pesto spaghetti squash bowls roasted spaghetti squash stuffed with spinach pesto and marinated artichoke hearts.
Bake at 356 f 180 c for 8 10 minutes then turn your oven to broil and bake another 3 5 minutes or until hot cheesy and slightly golden brown on top. 4 76 from 150 votes. Scrape inside of squash to remove spaghetti like strands.
Add the garlic and sauté stirring occasionally until garlic is very fragrant about 3 minutes. Add the baby spinach and cover. Add mushrooms and continue to sauté for 3 to 4 minutes or until caramelized.
Cover and keep warm. Preheat oven to 375f. Add the spinach cream into each squash boat and stir to mix.