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2. Vegan Spaghetti Squash Recipe

You can’t get healthier than this! A gluten-free, vegan spaghetti squash recipe that makes a great supper or a wonderful side dish.

vegetarian spaghetti squash recipe

Picture source: http://www.cookincanuck.com/2016/02/vegetarian-spaghetti-squash-skillet-recipe/

Ingredients

  • 1 spaghetti squash
  • Sea salt and pepper to taste
  • Extra virgin olive oil
  • 1 onion, diced
  • 4 cloves garlic, chopped
  • 1 red bell pepper, diced
  • Cumin and chili powder to taste
  • 1 cup cherry tomatoes, halved
  • 1 can black beans, rinsed and drained
  • Two whole roasted green chiles, seeded and chopped
  • Zest and juice of 1 lime

For garnishing

  • Fresh cilantro, chopped
  • Lime wedges

Directions

  1. Preheat the oven to 400°F. Cut the squash into half, lengthwise and place cut face up in a roasting pan. Season with sea salt and pepper, olive oil, cumin and chili powder. Pour in about two inches of water to the pan so that the squash does not stick to the pan. Roast for about 60 minutes in the oven or until a fork can be easily inserted into the squash. Once the squash is done, set it aside it and allow it to cool.
  2. When the squash has cooled, scoop out the flesh using a fork so that it separates into strands.
  3. Heat olive oil in a large skillet. Add the onion, garlic and bell pepper and cook till the onion is soft. Now add the squash strands along with the sea salt, pepper, cumin, chili powder, tomatoes, black beans, green chiles, grated zest and juice of the lime. Toss the mixture till it is well-combined. Cover the skillet and cook over a gentle heat for about 5-10 minutes. Sprinkle cilantro and garnish with lime wedges on top before serving.

Tips

You can also garnish the spaghetti squash mixture with toasted pumpkin seeds before serving. 

3. Stuffed Spaghetti Squash Recipe

stuffed spaghetti squash

Picture source: http://addapinch.com/stuffed-spaghetti-squash-recipe/

Spaghetti squash is packed with nutrients like beta carotene, vitamins A and C. Try out this recipe for spaghetti squash halves stuffed with a mixture of turkey sausage, apple, raisins, mushroom and Parmesan cheese and topped with roasted pine nuts.

Ingredients

  • 2 spaghetti squashes
  • 1 lb. turkey sausage
  • 1 onion, chopped
  • 1 apple, peeled and chopped
  • 1 clove garlic, chopped
  • 1/2 cup raisins, chopped
  • 8 oz. mushroom, chopped
  • 2 tablespoons flour
  • 2 tablespoons soy sauce
  • Grated Parmesan cheese
  • Butter
  • 1/4 cup roasted pine nuts

Directions

  1. Halve the squashes, lengthwise. Scoop out the seeds and discard them.
  2. Preheat oven to 375°F. Grease baking sheets with butter and place the squash halves cut side down on the sheet.
  3. Bake in a 375° oven for 45 minutes or until fork tender.
  4. In a skillet, combine the turkey sausage, onion, apples, mushroom, garlic and raisins and cook over a moderate heat till the meat is slightly browned. Add in the flour and stir. Pour in the soy sauce and bring to the boil. Continue cooking till the mixture thickens. Take off the heat.
  5. Meanwhile, check to see if the squash halves are done and then turn them over. Add 2 tablespoons of butter to each squash half and then fill in the meat mixture. Bake for a further 15 minutes. Top each half with cheese and bake for another 5 minutes or till the cheese melts. In a skillet, toast the pine nuts for 5 minutes. Sprinkle the toasted pine nuts on top of each squash half before serving.

Tips

Instead of soy sauce you can use Teriyaki sauce for making the squash stuffing. Also, this recipe can be made with butternut squash, depending on one’s tastes. 

4. Crockpot Spaghetti Squash Recipe

Crockpot Spaghetti Squash

Picture source: http://www.familyfreshmeals.com/2014/02/crockpot-spaghetti-squash.html

Spaghetti squash should be cooked till it is just tender but not mushy. To check for doneness, prick the squash with a fork – if you are able to insert the tines of the fork easily into the squash you will know that it has been cooked through.

Ingredients

  • 1 spaghetti squash
  • 2 tablespoons butter
  • Salt and pepper to taste
  • 1 ½ cups shredded Parmesan cheese

Directions

  1. Prick the squash all over using a fork so that it does not burst during cooking. Pour 2 cups of water into the Crock Pot, and add the squash whole. Cover and cook on low for about 9 hours. Take out the squash from the Crock Pot and allow it to cool. Once it is cool enough to handle, cut the spaghetti squash open and scoop out the seeds. Use a fork to transfer the flesh from the squash halves into a bowl.
  2. Toss the spaghetti-like strands with the butter, salt, pepper and Parmesan cheese.

Tips

You can toss the spaghetti squash strands in your favorite sauce for added taste. 

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