Vegan Spaghetti Squash and Cheese

  • U Serves 6 People
  • P Prep: 00:15
  • P Cook: 00:45
Vegan Spaghetti Squash and Cheese

Nutritional Facts

per 1 serving size (Recipe makes 6 servings)


Amount Per Serving


Calories 279

Calories from Fat 171


% Daily Values*


Total Fat 19.01

29.25%


Saturated Fat 9.10

45.50%


Polyunsaturated Fat 0.54


Monounsaturated Fat 2.04


Cholesterol 0.00

0.00%


Sodium 804.17

33.51%


Potassium 214.75


Total Carbohydrate 24.09

8.03%


Dietary Fiber 4.83

19.32%


Sugars 4.53


Protein 3.82


Vitamin A 3.33%

Vitamin C 9.75%


Calcium 7.17%

Iron 5.50%


* Nutritional Values are estimated and may vary

³ Description

A delicious creamy "cheesy" vegan sauce with spaghetti squash for the noodles making this gluten free as well!

² Ingredients

  •  1 squash yields Cooked Spaghetti Squash (Fat Not Added in Cooking)
  •  1/2 tsp Garlic Powder
  •  1 serving (serving = 1 tbsp) Kirkland Signature Olive Oil
  •  2 serving (serving = 1 tbsp) Spectrum Organic Virgin Coconut Oil
  •  1 dash Sea Salt
  •  4 serving (serving = 1/4 cup) Daiya Mozzarella Style Shreds
  •  6 serving (serving = 1/4 cup) Daiya Cheddar Style Shreds
  •  1 serving (serving = 1/4 cup) Bob's Red Mill Nutritional Food Yeast
  •  0.1666 serving (serving = 1 tbsp) Argo Corn Starch
  •  0.01 serving (serving = 1 scoop) Sun Warrior Protein Powder
  •  2 serving (serving = 1 cup) So Delicious Coconut Milk Unsweetened
   

q Directions

Preheat oven to 375

Cut Spaghetti squash length wise (Mine was huge so i actually cut it into 4 pieces) and place face down in a pan with water just covering the bottom for 35-45 minutes depending on the size of your spaghetti squash (you'll know its ready when the strands flake out easily with a fork.)

Cheese sauce:

While squash is baking..Over low-medium heat melt 1 tbsp olive oil and 2 tbsp coconut oil in a non stick sauce pot.

Whisk in 1/2 tsp natural protein powder and then mix in the 1/4 cup nutritional yeast, 1/4 tsp garlic powder, 1/4 tsp mustard powder and a pinch of salt.

Once mixed, add 1 cup of coconut milk.
with the other cup of milk whisk in 1/2 tsp corn starch and add it to the mixture and stir.

Slowly add in the cheese constantly stirring until melted and smooth.

Pour over squash, mix and Enjoy :)

**Optional add fresh cherry tomatoes and green onions**
OR
**My Boyfriend added black pepper and Parmesan to his over gluten free rice noodles**

Recipe Provided by @crondquist

U More Recipes By @crondquist:

Gluten Free Cinnamon Roll Cupcakes! Amazing Raw Chocolate!! Lemon Poppyseed Mango Mini Muffins! Pumpkin Spice Quinoa Cups!

 

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