Spaghetti Squash Bake

Spaghetti squash is one of those miracle veggies that is just so decadent, yet so amazing for you as well! What’s not to love?! This Spaghetti Squash bake is vegan and gluten free, but you can feel free to sub in whatever protein you would like – it’s up to you. Nick immediately wanted me to re-make this two nights after I made it the first time if that gives it any clout.. 😉 – let’s hop into it!

Spaghetti Squash Bake Details

A lot of the ingredients for this spaghetti squash bake are fresh, so you know my rule there (always organic if you can), if not, no biggie! Let’s touch base on the other ingredients outside of the veggies, too!

• Pasta Sauce: This is one of those sneaky things that could add in a bunch of excess (or bad for you) ingredients into the sauce. When you’re looking at the label, ensure there isn’t anything but the tomatoes, spices and maybe some extra virgin olive oil. We don’t want any added sugar, cheese or oils. Check out Rao’s and Organico Bello – love both of these!
• Mozzarella Cheese: For the cheese, I’m a big fan of Miyokos Vegan Mozzarella Cheese. It’s a dairy free cheese that is very clean with not many additives, which is hard to come by with a vegan cheese. 
• Protein: For our recipe, we used Beyond Meat (a vegan beef option), you can feel free to do grass fed ground beef or organic turkey, or even an alternate vegan protein option too (Brami Beans would work great!)

Don’t be intimidated by the spaghetti squash! The tip is to microwave the squash first, before cutting (after putting divetts into the squash), and then cut it open and bake it from there. I dive into more details in the directions – so read on! 

Spaghetti Squash Round Up!

Spaghetti Squash Bake

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Serves: 4 Prep Time: 10Minutes Cooking Time: 40Minutes

Ingredients

• 1 small/medium spaghetti squash
• 1 lb protein (ground beef, beyond meat, ground turkey)
• 2 c spinach or kale, diced
• 1 c mushroom, sliced
• 1-2 c pasta sauce (depending how saucey you like it)
• 1/2 c onion, diced
• 1/2 c vegan mozzarella, shredded
• Salt & pepper, to taste

Instructions

Let’s Spaghetti! 

1. Preheat oven to 350.
2. Dash slits in spaghetti squash with a knife (about 1 in deep), all the way around the squash.
3. Place squash in a microwave safe dish and add about 1 in. water.
4. Microwave squash for 5 minutes.
5. Slice squash in half lengthwise & scoop out the ‘guts’ with a spoon.
6. Spray or cover with avocado or olive oil and coat with salt and pepper.
7. Bake squash for 35 minutes.
8. In a medium pan on medium heat, spray with cooking oil (I like avocado)
9. Add spinach, onion and mushroom and allow to sauté until spinach is wilted and mix well.
10. In a separate sauté pan, cook your ground meat (I used vegan ground beyond meat.)
11. Once meat is cooked, add to the vegetable pan and turn to low heat.
12. Add in your pasta sauce to the pan and mix well.
13. Once squash is done, spoon the sauce mixture until filled into the bowl of each squash. You may have a good amount of leftover sauce, you can continue to use that after the squash is baked!
14. Add vegan mozzarella evenly between the two halves.
15. Place back in the oven for about 5 more minutes.
16. Serve & enjoy!