Creamy Vegan Spaghetti Squash with No-Cheese Sauce
Indulge in this delightful Creamy Vegan Spaghetti Squash, topped with a luscious homemade no-cheese sauce inspired by Forks Over Knives. This dish is an incredible way to enjoy the natural sweetness and texture of spaghetti squash while packing in layers of flavor. Perfect for a hearty dinner or a nourishing lunch, this recipe is rich in plant-based protein from the almonds and nutritional yeast, making it a fulfilling meal that will leave you satisfied without weighing you down. Whether you're a long-time vegan or just exploring new culinary avenues, this dish is sure to impress!
N/A
Servings
150
Calories
8
Ingredients
Ingredients
Spaghetti Squash
1 (Cut in half lengthwise)
Season Salt
1 tablespoon (For seasoning squash)
Black Pepper
1 teaspoon (For seasoning squash)
Toasted Almonds
1 cup (Toasted before blending)
Yellow Onion
1/2 (Minced)
Garlic Cloves
2 (Minced)
Green Bell Pepper
1 (Chopped)
Nutritional Yeast
1/2 cup (For blending into sauce)
Instructions
1
Preheat your oven to 350°F (175°C). Line a baking dish with foil.
2
In the lined baking dish, spread 1 cup of toasted almonds evenly, ensuring they are not touching each other. Bake the almonds for 10 minutes until they are golden and fragrant. Remove from the oven and set aside, covering with foil to keep warm.
3
Carefully cut the spaghetti squash in half lengthwise. Sprinkle the inside of each half generously with season salt and black pepper.
4
Line another baking dish with foil and place the squash cut-side down. Roast the squash in the oven at 375°F (190°C) for 50 minutes or until the skin is tender and easily pierced with a fork.
5
Meanwhile, sauté the minced yellow onion, green bell pepper, and garlic cloves in a small pan until they become soft and translucent, about 5-7 minutes.
6
Once the vegetables are cooked, transfer them to a blender. Add the toasted almonds and nutritional yeast, then blend on high for 2 minutes until the sauce is creamy and smooth. Adjust seasoning to taste, if necessary.
7
After the spaghetti squash is done roasting, allow it to cool for about 10 minutes before handling. Use a fork to scrape the flesh of the squash, pulling out the spaghetti-like strands.
8
Transfer all the squash strands to a large mixing pot. Pour the no-cheese sauce over the 'spaghetti' and stir gently until every strand is coated evenly. Stir vigorously for about 50 times to incorporate the flavors.
9
Serve warm, garnishing with additional nutritional yeast or chopped herbs if desired. Enjoy your satisfying vegan meal!
Nutrition Information
15g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Creamy Vegan Spaghetti Squash with No-Cheese Sauce.
Is this recipe vegan?
Yes, it is a completely plant-based vegan dish.
What makes the sauce creamy without using cheese?
The sauce becomes creamy by blending toasted almonds, nutritional yeast, and sautéed vegetables for two minutes.
What was the inspiration for this recipe?
This recipe is inspired by Forks Over Knives.
How many calories are in this dish?
There are 150 calories per serving.
What is the carbohydrate content?
There are 15g of carbohydrates per serving.
How much protein does this meal provide?
It provides 4g of protein.
At what temperature should the oven be set for the spaghetti squash?
The oven should be preheated to 375°F (190°C) for roasting the squash.
How long does the spaghetti squash need to roast?
The squash should roast for 50 minutes or until the skin is tender.
How do you prepare the squash for roasting?
Cut the squash in half lengthwise and sprinkle the inside with season salt and black pepper.
Do you roast the squash cut-side up or down?
The squash should be placed cut-side down in the baking dish.
At what temperature do you toast the almonds?
The almonds are toasted at 350°F (175°C).
How long should the almonds be toasted?
Bake the almonds for 10 minutes until golden and fragrant.
What vegetables are used in the sauce?
The sauce includes yellow onion, green bell pepper, and garlic cloves.
How long should the vegetables be sautéed?
Sauté the onion, pepper, and garlic for 5-7 minutes until soft and translucent.
How long should the sauce be blended?
Blend the ingredients on high for 2 minutes until creamy and smooth.
How long should the squash cool before handling?
Allow the squash to cool for about 10 minutes.
How do you get the strands out of the squash?
Use a fork to scrape the flesh, pulling out the spaghetti-like strands.
How do you combine the sauce and the squash?
Transfer the strands to a pot, pour the sauce over them, and stir vigorously about 50 times.
What is the primary protein source in this recipe?
Plant-based protein is provided by the almonds and nutritional yeast.
What type of onion is recommended?
The recipe calls for 1/2 of a yellow onion, minced.
How much nutritional yeast is required?
The recipe requires 1/2 cup of nutritional yeast.
What type of bell pepper is used?
One chopped green bell pepper is used in the sauce.
What seasonings are used for the squash?
1 tablespoon of season salt and 1 teaspoon of black pepper.
How much garlic is included?
Two minced garlic cloves are used.
What can be used for garnish?
You can garnish with additional nutritional yeast or chopped herbs.
How many ingredients are in this recipe?
There are a total of 8 ingredients.
Is the baking dish lined with anything?
Yes, both the almond baking dish and the squash baking dish should be lined with foil.
What is the texture of the final dish?
It has a creamy texture with spaghetti-like strands from the squash.
How many almonds are needed?
1 cup of toasted almonds.