Spaghetti Squash Veggie Bake

By: Barb Biagioli

Veggie-loaded and gluten-free, this squash bake is perfect for even the pickiest of eaters. Crunchy and creamy and indulgent, this dish is also nourishing and nutritious. It also makes great leftovers. Bake on a weekend and eat what’s left on Monday night.

 Spaghetti Squash Veggie Bake Recipe

Prep Time: 15 minutes | Cook Time: 90 minutes | Total Time:  105 minutes | Servings: 4-6

INGREDIENTS

• 2 large spaghetti squash

• 1 bunch kale

• 2 cups cremini mushrooms

• 1 red pepper

• 1 yellow onion

• 1 red onion

• 4 garlic cloves

• 1 14 ounce can diced tomatoes

• 1 tbsp oregano

• 1 tbsp basil

Cashew ricotta

• 1 cup cashews, soaked

• 1 lemon, juiced

• 1 garlic clove

• 1 tsp onion powder

• 1 tsp sea salt

INSTRUCTIONS

Squash

Preheat the oven to 400. Lined a baking sheet with parchment paper and place the halved squash face down. Lightly drizzle with olive oil and bake for 30-50 minutes (depending on the size of your squash). Once cooked, set aside to cool. Fork out the squash and put into a bowl.

Veggies

While your squash is cooking, chop all of your veggies. Add a bit of olive oil to a sauté pan and add your onions and pepper cooking until translucent. Then add your mushrooms, garlic, and kale. Cook down and add the oregano and basil. Set aside.

Cashew Ricotta

Add all ingredients to a blender and combine, using water to thin. Add extra salt and garlic to if needed to reach desired flavor.

Squash Veggie Bake

Combine the squash, diced tomatoes, and veggies together. Layer into a baking pan and top with cashew ricotta. Bake for 30 minutes or until cheese is lightly browned and the top layer of squash has a slight crisp to it. Let cool for 10 minutes and then serve!

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