![]() Nutritional information per serving: 326 calories 170 calories from fat 19 g fat (7 g saturated 0 g trans fats) 43 mg cholesterol 582 mg sodium 31 g carbohydrates 8 g fiber 14 g sugar 14 g protein. Stir in the Parmigiano-Reggiano and salt and pepper to taste, transfer to four bowls and top each portion with one-quarter of the nuts. Add the zucchini and cook for 1 minute more until the mixture is heated through. Add the spaghetti squash strands, cover and simmer 5 minutes or until the squash is tender. Add the vegetable broth, 1 cup water, the sage and the cheese to the skillet and bring to a boil, whisking. Let the spaghetti squash stand until it is cool enough to handle, then scoop out all the strands (you should end up with about 4 1/2 cups). Transfer to a bowl and reserve the skillet. Add the squeezed zucchini to the onion and cook over medium heat, stirring for 3 minutes. Working with one handful at a time, squeeze the zucchini tightly to get rid of excess moisture. If you’d like, you can try to top it with a vegan cheese alternative or you could sprinkle some nutritional yeast overtop instead.Meanwhile, in a large skillet cook the onion in the oil over medium heat, stirring occasionally, until golden, about 8 minutes. ![]() This dish is naturally gluten-free and can also be made dairy-free/vegan by omitting the parmesan cheese. They’ll keep for about 3-5 days and can easily be reheated in the microwave. Leftovers can be stored in airtight containers for a meal prep/make ahead option. Place the squash, cut side up, on a large baking sheet. Again, be careful) Scoop out the seeds and pulp in the center and discard. (Stick the knife into the center of the squash, then cut down. Finish with freshly cracked pepper and fresh herbs as desired! How To Store & Reheat With a sharp knife, very carefully cut the spaghetti squash in half lengthwise. Sprinkle freshly grated parmigiano reggiano overtop of the entire dish (or other grated cheese of choice) and place the casserole in the oven for about 12 minutes, or until the cheese has melted. Stir everything together well, so that the sauce is evenly distributed among the squash. To make the casserole, simply add the spaghetti squash strands and tempeh bolognese to a large casserole dish. ![]() If you want to make this casserole though, keep reading! With a regular kitchen fork, scrape the flesh out of the squash into spaghetti-like strands (see picture below).Īt this point, your spaghetti squash is ready and you can simply add sauce and go. Flip the squash over and let cool for a few minutes. Once the squash is cooked and tender, remove from the oven. Drizzle and brush the insides of the squash with olive oil, and generously crack salt and pepper over top.įlip the squash FACE SIDE DOWN onto the baking sheet, and place in the oven for about 40 minutes, depending on the size of the squash. After an hour, turn the squash over, cover once again with foil and bake for about 20 minutes longer, or until very tender. Cover the pan tightly with foil and bake for 1 hour. Arrange the squash, cut side down, on the foil-lined pan. I find it helpful to use a dish towel to help push the sharp end of the knife down. Cut the spaghetti squash in half lengthwise and scoop out the seeds and any soft fibers. Then, cut down through the squash lengthwise until it separates into two halves. With a sharp chef’s knife, I like to cut off the ENDS of the squash first, so that you can stand it upright. Start by preheating your oven to 375F and lining a large baking sheet. If you’re curious to give spaghetti squash a try, but you’re not sure how to prepare it – you’re in luck! It’s actually super easy, and the hardest part is CUTTING through the squash itself. There’s also TONS of plant-based protein in this dish, as the squash is mixed with a homemade “ tempeh bolognese.” For flavour, we’re using all the dried herbs and some freshly grated parmesan to top everything off.Ĭurious to learn more? Let’s get cooking! And don’t worry – I show you exactly how to cut and cook spaghetti squash too, in case you’re new to that! Promise it’s not too difficult □ This casserole is PACKED with veggies and fibre from the spaghetti squash, marina sauce, bell peppers, and carrots. This is a great option for a family dinner, but also for meal prep! So with that said, I’m excited to share this recipe for a Vegetarian Spaghetti Squash Casserole today. I can now see why so many people are fans of the dish – they’re super warming and cozy, not to mention you can pack SO many tasty and nutritious ingredients in there. ![]() I’ll be honest – casseroles aren’t something I make very often, but I was up for the challenge! The other week on Instagram I asked you guys what types of recipes you wanted to see for fall, and there were a bunch of requests for casserole dishes.
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