INGREDIENTS:
Cut the stem off of each squash then slice down the center. Using a spoon, scrape out the seeds and any loose strands of flesh. Lightly grease the outer edges of the flesh then lay face down on the baking sheet. Bake for about 45 minutes, until squash is pliable when squeezed with an oven mitt. Time may vary depending on the size of your squash.
Meanwhile, prepare the filling. In a large skillet, warm two tablespoons olive oil over medium heat. Cook the onion for about 3 minutes, until translucent. Add the mushrooms, and garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer. Add the kale, cover and allow to steam for a few minutes, until kale is wilted.
Once the squash is cooked, flip each one over so that the flesh is facing up. Using a fork, scrape about half of the squash strands out onto a plate. Scoop a heaping 1/2 cup of the filling inside the squash. Layer the squash strands on the plate back into the squash bowls then finish with another 1/2 cup of the filling. Top with cashew ricotta and parmesan, and enjoy!
*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.
Source: Making Thyme for Health
- 2 large spaghetti squash
- 2 tablespoons extra virgin olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 8 ounces mushrooms, diced
- 1 bunch kale, stem removed and finely chopped (about 3 cups)
- 2 tablespoons tomato paste
- 15-ounces diced tomatoes, drained
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon salt & pepper
- cashew ricotta and cashew parmesan* for topping
Cut the stem off of each squash then slice down the center. Using a spoon, scrape out the seeds and any loose strands of flesh. Lightly grease the outer edges of the flesh then lay face down on the baking sheet. Bake for about 45 minutes, until squash is pliable when squeezed with an oven mitt. Time may vary depending on the size of your squash.
Meanwhile, prepare the filling. In a large skillet, warm two tablespoons olive oil over medium heat. Cook the onion for about 3 minutes, until translucent. Add the mushrooms, and garlic then continue to cook for 5 minutes, or until mushrooms start to release their liquid.
To the skillet, add the diced tomatoes, tomato paste, basil, oregano, salt & pepper. Stir to combine. Bring to a low boil then reduce to a simmer. Add the kale, cover and allow to steam for a few minutes, until kale is wilted.
Once the squash is cooked, flip each one over so that the flesh is facing up. Using a fork, scrape about half of the squash strands out onto a plate. Scoop a heaping 1/2 cup of the filling inside the squash. Layer the squash strands on the plate back into the squash bowls then finish with another 1/2 cup of the filling. Top with cashew ricotta and parmesan, and enjoy!
*To make your own vegan cashew parmesan, combine 1 cup raw cashews with 4 tablespoons nutritional yeast, 1 teaspoon fine sea salt and 1/2 teaspoon garlic powder in a food processor and pulse until finely ground.
Source: Making Thyme for Health
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