Vegan Stuffed Spaghetti Squash
Learn how to make the most delicious vegan healthy stuffed spaghetti squash! Lower calorie than traditional pasta, high fiber, high protein vegan ground meat/beef and topped with marinara and vegan cheese!
Servings: 2 servings
Ingredients
- 1 large spaghetti squash
- salt and pepper
- 1 cup my homemade marinara sauce or store-bought
- 3/4 cup vegan ground beef (I used Gardein)
- vegan shredded mozzarella or 2 slices of vegan cheese or for homemade, use my vegan mozzarella
- red pepper flakes
- chopped basil or any greens you like
Instructions
- Preheat the oven to 400°F and line a pan with parchment paper.
- Slice the large squash in half lengthwise. I found the squash too hard to cut so I briefly heated it in the microwave first for 3 minutes until it was just soft enough to cut. Do not overcook it though.
- Poke the squash a few times all over with a fork.
- Once cut, scoop out the seeds. I found I needed a knife to help cut out the seeds and a bit of the stringiness to create a smooth center.
- Sprinkle the halves (open side) well with salt and pepper. Place the cut halves on the pan with the cut side face DOWN.
- Bake for 30 to 40 minutes until fork tender or a knife easily pierces the skin.
- Carefully flip them over and roughly pull the strands to loosen them up with a fork.
- Top with as much marinara as desired to fill in the boat, 1/4 to 1/2 cup.
- Top with the vegan ground meat and the vegan cheese. I also topped with red pepper flakes.
- Place back in the oven just for a few minutes to melt the cheese. The sliced cheese I used in the photos didn't melt great, but it was all I had. So shredded or liquid mozzarella would be better.
- Garnish with basil and serve!