Spaghetti Squash "Pasta" Bake Recipe! - Volume Vegan

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides similar creaminess with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Cheddar is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and has a similar flavor.

Preheat the oven to 350°F (175°C).

Cut the spaghetti squash in half lengthwise and scoop out the seeds and membrane.

Brush the insides of the squash with grape seed oil and sprinkle with salt and pepper.

Place the squash halves cut-side down on a baking sheet lined with a silicone baking mat.

Roast the squash for about 30 minutes, checking for doneness by inserting a fork into the bottom.

While the squash is roasting, heat a cast iron skillet and add 1 teaspoon of grape seed oil.

Add baby bella portabella mushrooms to the skillet and season with salt and pepper, cooking until they break down and release moisture.

Add sliced zucchini to the skillet and cook until softened, leaving a little bite in them.

Remove the roasted spaghetti squash from the oven and line the bottoms with baby spinach leaves.

Add the sautéed mushroom and zucchini mixture on top of the spinach leaves.

Pour marinara sauce over the vegetable mixture in the squash.

Top with Chao shreds vegan cheese.

Broil the stuffed spaghetti squash until the cheese is melted and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens