Saturday, September 3, 2016

Spaghetti Squash Casserole -- Vegan / Gluten Free

This was honestly a throw together dinner, but it is definitely a dish I will make again! Delicious Mouthwatering Flavorful I can't seem find a word to describe this casserole, it is on another level!

What you need

Spaghetti Squash 
Marinara Sauce (I used store bought)
Cremini mushrooms - 8oz
Fresh Spinach - about 16oz
Beyond Meat Beefy Crumbles
Daiya Mozzarella Shreds (Or other vegan cheese)
Follow Your Heart Parmesan Style Shreds


Cook Spaghetti Squash--I used a slow cooker.  Poke about 10-15 holes in the spaghetti squash with a knife, place it whole in the slow cooker and allow to cook until out flesh is soft.  Once it's cooked, allow to cool, slice open, scoop out the seeds, then using a fork rake through the squash to create "spaghetti".

 If you don't have a slow cooker here are a few other cooking options

Preheat oven to 400 degrees

In a large saucepan / skillet combine sliced mushrooms, spinach and Beyond Meat crumbles.  Let them simmer together until spinach is beginning to wilt, then add cooked spaghetti squash and marinara sauce, continue to simmer until spinach has cooked down.

Add everything to a baking dish and top with desired amount of Daiya Mozzarella shreds and Follow Your Heart Parmesan shreds.  Bake until cheese is melted.


What are your favorite spaghetti squash recipes?

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