Let’s enjoy the bounty of Autumn and all of its winter squash recipes. Squash by itself can be quite bland and tasteless, let’s face it. Enjoying a vegan/dairy-free meal will always be frowned upon. “But why didn’t you use any meat in this recipe,” is a common question we face. Well, quite honestly, this tasty lunch does not need any meat and is much healthier and flavorful without it. The spaghetti squash can be baked when you have the oven on for another meal and used on a different day. Enjoy this Vegan lunch while the squashes are out in abundance!
Stuffed Spaghetti Squash
- 1 washed and halved spaghetti squash
- 1 bunch of broccoli or broccoli rabe, cut up into pieces.
- 3 cloves of garlic finely diced
- salt and pepper to taste, if you prefer heat, add red pepper flakes.
- 2 tbsp. of pesto or extra virgin olive oil. You will need extra oil to toss the broccoli as well.
- Dairy-free mozzarella or a few dollops of my homemade Easy 4 Ingredient Vegan Cheeze
preheat oven to 325°
- Thoroughly rub oil, salt and pepper into the spaghetti squash halves and place upside down on a baking pan. If you prefer, you can use a pesto rub.
- Toss the broccoli (or broccoli rabe) with oil salt and pepper and hot pepper flakes if you like the heat and place next to the squash in the same pan.
- Bake in the oven on 325° for ½ hour, then toss the broccoli if it needs more baking. Otherwise, remove the broccoli to a dish and leave the squash in the oven for a little longer.
- After another 15 minutes, check the squash for signs of browning on the bottom.
- If you need to check if the middle is done, gently turn the squash over and see if the inside forks apart easily.
- If the squash is done, remove it from the oven and let it cool off.
- Turn the squash over, take a fork and remove all of the spaghetti strands from the inside of the squash. Mix about ½ of this with the broccoli and return it to the shell of the squash. Use the rest on another day.
- Melt dairy-free mozzarella on top and serve.