SPAGHETTI SQUASH WITH VEGAN CHEESE & BASIL

by The White Chestnut January 4, 2019 0 comment
SPAGHETTI SQUASH WITH VEGAN CHEESE & BASIL

This spaghetti squash with vegan cheese and basil is so delicious, I love how healthy it is, I have to say it sounds a bit difficult at first, like how am I going to get the spaghetti from the squash? But trust me it is easy, just follow the steps below 🙂

I also added a link to a YouTube video where you can also see how to create the spaghetti squash, it is like magic.

It is incredible how vegan recipes can be so delicious, it is all about imagination and creation, so great!

The vegan cheese is super creamy, delicious and also healthy! I added some fresh basil to add a bit of a contrast.

I really hope you like it!


INGREDIENTS:


vegan cheese:

a butternut squash

1 cup water

2 tbsp nutritional yeast

pinch salt

pinch pepper

2 tbsp olive oil

2 garlic cloves

juice of 1/2 lemon

squash spaguetti:

a butternut squash

some fresh basil leaves


preparation time: 15 minutes

total time: 1 hour 15 minutes

serving size: 2 serves


METHOD:


Start by preheating the oven to 200ºC.

We will use one butternut squash to make the spaghetti squash and the other one to make the vegan cheese.

We will be cooking both of the butternut squash on the oven, so you can place the one with water on the bottom and on the top the second one.

To make the spaghetti squash, fill an oven tray with some water, cut the butternut squash into halves on the shortest side, remove the seeds and put them into the tray with the inside part into the water to roast it, roast it at 200ºC for around 40 minutes.

To make the vegan cheese, cut the second butternut squash on halves but along the butternut squash on the longer part, remove the seeds, add some olive oil and roast it in the oven for around 40 minutes until the meat of the squash is soft.

Once the first butternut squash is ready, leave it in a side, out of the oven for around 10 minutes to cool down, then with a fork simply start rolling it from the inside, and you will see how it separates making the spaghetti.

Find below a link with a video, so you can see how easy it is:

Take the second butternut squash, remove all the meat and try not to keep the outside skin, so we will use it later to serve.

In a food processor, blend the squash, water, nutritional yeast, pinch of salt and pepper, garlic and the juice of half of a lemon.

In a bowl mix the vegan cheese with the spaghetti, squash, reserve some vegan cheese to gratin.

Use this delicious mix to fill the squash that we just roast and top it with some vegan cheese, gratin them in the oven for around 7 minutes at high heat, add some basil leaves and enjoy!

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