Spaghetti squash has a reputation for being boring. You know what I mean…like a sad substitute for spaghetti. I get it! When I want spaghetti, I want the real deal. My solution: don’t do that. Instead, get creative. Stuff your spaghetti squash and make Thai spaghetti squash boats, or taco stuffed spaghetti squash. Or turn the spaghetti squash itself into taco filling and make spaghetti squash tacos. And then there’s my favorite: creamy, dreamy spaghetti squash casserole. OH YEAH. Make the sauce while the squash roasts: blend soaked raw cashews with pesto, non-dairy milk, flour, nutritional yeast and salt in a blender or food processor. Be patient, as this can take a few minutes, particularly if your blending device isn’t super high-powered. Start by roasting your spaghetti squash. Simply pierce it a few times with a knife, then stick the whole thing in the oven. Let the squash cool a bit when it’s done, then cut it open and scrape out the flesh. You’ll want to discard the seeds and peel. Combine the stringy flesh with the sauce, place it in a baking vessel. Sprinkle panko breadcrumbs on top and bake the squash until they’re browned and crispy. Let your vegan spaghetti squash casserole sit for a bit before you dig in.
More Vegan Casserole Recipes
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