Hi loves! I’m finally getting around to sharing this recipe – the photo sat in my iPhone for so long, but I knew I had to share this because I sort of made it up on a whim and it came out so great. It actually turned into quite a staple around here.
I really love spaghetti squash, but two things: 1) I hate preparing it… I always feel like I am going to cut off my finger, lol. 2) I never really got too creative with it, until now. I had a ton of leftover squash, and if you’ve made it before, you know a medium-sized squash can make a lot. I was still pregnant and in dire need of some comfort food after a rough work day… so this casserole was born. Added the broccoli for green and the chik’n for some much-needed protein. Paired with the cheesiest cashew cream sauce, this dish hit all the right spots and I’ve made it countless times since.
It makes such a large serving size, so it is perfect for the entire family. If you are trying to get your tribe to eat more plant-based and enjoy their veggies, this may be a good gateway recipe.
Recipe
- OVEN: 450 F
- BAKE TIME: 25-30 minutes
You will need:
- 1 medium spaghetti squash
- 1 tbs olive oil
- 1 cup cashews, soaked in hot water for about 20 minutes + drained
- 3/4 cup soy milk
- 1 garlic clove
- 1 tsp nutritional yeast
- 1 tbs vegan cream cheese (I like the Tofutti brand)
- 1 tsp salt (more or less to taste)
- Dash of pepper and onion powder
- 1/2 cup frozen broccoli, chopped up
- 5-6 Gardein chik’n strips, diced (still frozen is fine)
- 1/4 cup breadcrumb
To make:
- To prepare spaghetti squash, cut in half, take out seeds, and steam until tender (about 45 minutes). Once cool, scrape out of shell, toss with olive oil, and set aside.
- In a blender, add soaked cashews, soy milk, garlic, nutritional yeast, cream cheese, salt, pepper, and onion powder. Blend everything until it is smooth and creamy (not gritty!)
- Depending on your blender power, this could take up to 5 minutes.
- Take your chopped up broccoli and chik’n and toss with spaghetti squash, and finally stirring in the cashew cream sauce. Mix well until all ingredients are well incorporated. This is also the time I taste test to see if I need more salt/pepper/etc.
- In a oven-safe casserole pan, spread spaghetti squash and top generously with breadcrumb.
- Place uncovered dish into a 450 F degree oven for about a half hour (give or take more, depending on how crispy you would like it to be).
- Allow to cool before serving.
This is honestly comfort food at its finest. Plus, at the end of the day… this isn’t straying too far from healthy territory. Sure, there is a bit of cream cheese but a tbs goes a long way. It is a big enough recipe to serve a family! So if you are ever wondering what to do with that leftover spaghetti squash, this is it. I don’t think you’ll be disappointed. xx bianca
