• sarahstastytreats1


Vegan stuffed spaghetti squash


2 spaghetti squashes 1large zucchini 1/2red onion 2 portobello mushrooms Jar of roasted red pepper A jar of tomato sauce A tube of tomato paste Garlic as much as you like Olive oil Panko bread crumbs Nutritional yeast Italian seasoning Salt and pepper to taste Steps: first you want to wash your to spaghetti squash has and all the vegetables you were going to be using in this recipe. Then you want to cut your spaghetti squash has in half. Be careful cutting a spaghetti squash can be hard start from The middle poke your knife through and continue cutting until they split in half. next you want to scoop out all the seeds from the center of the spaghetti squash. Once the spaghetti squashes are all prepped drizzle inside of the spaghetti squashes with olive oil and seasoned with salt and pepper to taste. You can also add Italian seasoning but that is optional. Then line a baking sheet with parchment paper and roast the squash in a preheated 400° oven. You want to roast these squashes for about 40 minutes. You'll know when the squash is done when you can pierce it with a fork or knife and it is soft.

To make the filling cut the rest of the vegetables to a small dice and saute in a table spoon or so of olive oil. Once all veggies are cooked add in the tomato paste and sauce. Simmer for 5 minutes and then take off heat and let cool a bit. After the squash is roasted you want to scoop out the spaghetti strands with a fork. Add the scooped-out spaghetti squash to the sauce / filling. Now let's make the breadcrumb mixture. I just eyeballed all the ingredients until it look like it was a mouth to chop all for spaghetti squashes. In a small bowl I added in a good amount of panko bread crumbs. To the bread crumbs I added a good sprinkle of nutritional yeast and a good sprinkle of Italian seasoning. Then I drizzled olive oil into the breadcrumb mixture just enough to hold everything. Then I put the breadcrumb mixture on top of the stuffed spaghetti squash and put that back in the oven for 15 more minutes until the tops of the squashes were browned. That's a squash is cool for about five minutes and then enjoy.

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