Ingredients:
- 1 Spaghetti Squash ( 3-5lbs)
- 3 TBS avocado oil or olive oil
- 1 medium onion diced
- 1 medium zucchini diced
- 3 garlic cloves, pressed or minced
- 2 cups of fresh or 1 cup of frozen spinach
- 1 15oz can of chickpeas rinsed and drained
- 1 cup of shredded vegan mozzarella
- 1 cup of pasta sauce of choice
- 1 14oz can of fire roasted tomatoes
- 1/4 tsp of salt
- 1/4 tsp of black pepper
- 2 TBS of Italian seasoning
- 1/8 tsp of curry powder
- 1/4 c of vegan parmesan
Directions:
- Preheat the oven to 400 degrees F.
- Poke the squash with a knife and or a fork 4 to 5 times ( all over)
- Place in the oven in a shallow baking dish or baking sheet lined with parchment paper.
- Lightly rub the squash with olive oil and place in the oven for 30 minutes until tender.
- While the squash is cooking, chop the onion and mince the garlic. Add both of them to a medium sized frying pan.
- Add the oil and cook 5-8 minutes until fragrant and until the onions are translucent. Add water if you feel that the onions are starting to burn and lower the heat.
- Add the zucchini and the Italian seasoning and cook for 2-3 minutes.
- Add the spinach and the fire roasted tomatoes. Cook for an additional 5 minutes on low to medium heat stirring occasionally.
- Add the chickpeas, 1/2 a cup of the pasta sauce, curry powder and vegan parmesan. Sauté for on low heat for 5-10 minutes or until the squash is done in the oven. Make sure to stir the mixture so it does not burn.
- Once the squash is tender ( poke it with a fork) remove it from the oven and place on a cutting board to cool.
- Once the butternut squash has cooled ( place in the fridge or freezer for 10 min to speed up the process) cut the squash in half and scoop out JUST the seeds and discard. Cut the ends of the squash off especially the hard stem.
- Place the squash in a greased baking dish with the cut side up ( or a baking sheet lined with parchment paper)
- Evenly distribute the remaining pasta sauce inside of the spaghetti squash and remaining vegan mozzarella right on top.
- Evenly distribute the vegetable mixture right on top, overflowing the spaghetti squash.
- Top with vegan mozzarella shreds and cover with foil.
- Bake for 15 minutes and then remove foil
- Bake for an additional 15 minutes
- Serve warm and enjoy!
Tips/Tricks: Instead of using the oven to cook the squash you can speed up the process by following the instructions below to soften quickly. This will cut down the recipe time by 20 minutes.
Cooking the squash in the microwave: Cut the squash in half and place in a baking dish with 2 tablespoons water. Cover with plastic wrap, and make a few slits in the wrap to allow steam to escape. Microwave on 100% power (high) for 9 to 12 minutes or until tender, rearranging once.
Did you try this recipe? Continue the conversation below. Drop us a comment and let us know! At FIT2AT we truly care.
As always, stay well,
Diane & Stevie
