We like to use spaghetti squash as a sort of healthy alternative to pasta. Not that pasta isn’t healthy, per se, but we always have a temptation to eat so dang much of it. This spaghetti squash bake functions kind of like a pasta casserole, with its tomato sauce and vegan parmesan topping, but it’s not too heavy. Most of all, it’s super tasty.
Spaghetti Squash Bake: A Healthy Dinner that Feels Indulgent
The nice thing about this is that it’s pretty hands off and easy to make. Nothing requires careful tending, just a little bit of work on the stove and in the oven and you’re set! It also reheats beautifully for work.
Now I know as well as the next guy that spaghetti squash isn’t the same as pasta. The consistency isn’t the same, the flavor isn’t the same, etc. That’s why I almost always insist on recipes that douse it in some kind of sauce. The squash soaks up that nice flavor, and baking it in the sauce softens it even a bit more, so you lose most of the crunch that can sometimes go along with spaghetti squash and distance it from bona fide pasta.
1 medium to large spaghetti squash
1 medium onion, sliced
2 cloves garlic, minced
1 Tbsp + 1 Tsp olive oil
2 15-oz cans tomatoes, whole or diced
1/2 cup cashews, soaked for a few hours
1 cup pecans
2 Tbsp nutritional yeast
1 Tsp salt
Roast or microwave the spaghetti squash. Which one you choose depends on how much time you’ve got and how much your kids are screaming.
To make the tomato sauce, cook the onion and garlic in 1 Tbsp of the olive oil on medium high heat in a medium saucepan until the onion is translucent. Add the tomatoes, reduce the heat to medium, and cook until thickened. Once the tomato sauce is done, blend it with the soaked cashews. Mix the tomato-cashew blend with the cooked spaghetti squash in an oven safe baking dish.
To make the vegan parm topping, place the pecans, nutritional yeast, remaining olive oil, and salt in food processor. Blend until everything looks crumbly and delicious. Sprinkle the topping onto the squash in the baking dish and bake at 350° F for 20 minutes.