Oh, spaghetti squash. You sneaky bastard.
No joke, EVERY time I enjoy some spaghetti squash, I forget that I’m eating a vegetable and not some gluten-filled pasta. This stuff is deliciously deceptive and I’m so sad I haven’t been eating tons of it this fall/winter. After this dish though, I will incorporating a lot more of this incredible squash into my dinner.
This unreal meal took almost no time to throw together. I had already made a sauce last week, so there was no prep there. You can use your own homemade or store bought version, along with some fresh basil and Daiya and call it a day. I really try to limit my Daiya intake these days, but there’s no denying it’s delicious. Especially when it comes to vegan Italian meals!
1 spaghetti squash, halved lengthwise and deseeded
2 cups homemade or store bought tomato sauce (mine was leftover from my summer batch-basically lots of chopped tomatoes, tomato paste, oregano, basil, parsley, garlic, red wine, onions, shallots, salt, pepper-I reheated mine and then added kale!)
1 cup shredded Daiya cheese, divided (I used the Jack style version)
1/2 cup fresh chopped basil, divided
2 tbsp nutritional yeast
Olive oil, sea salt and black pepper for roasting
- Preheat oven to 400 degrees
- Coat inside of squash with olive oil and sprinkle with salt and black pepper
- Place face down on a baking sheet lined with parchment paper and roast at 400 degrees for 45 minutes
- Remove from oven, scrape inside of squash until “spaghetti” strands form
- Top each squash side with 1 cup of sauce, half of the basil, half of the Daiya and half the nutritional yeast
- Lower temp to 350 degrees, and place squash face up, bake on the baking sheet
- Bake at 350 degrees for 20 minutes
- If desired, broil for a few minutes to let the topping brown and then serve
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This was to die for!! Sorry we devoured all of it. I am definitely making this very very soon!
HAHAHA you are too funny! I need to make it again soon too 🙂