Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo
Servings: 2
Calories: 851kcal
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon extra virgin olive oil
- 1 shallot, minced
- 1 garlic clove, minced
- 1 ½ cups raw cashews (soaked in 2 cups water for 1 hour)
- ⅔ cup pumpkin puree
- 3 tablespoons nutritional yeast
- 2 tablespoons grated, vegan Parmesan
- 2 green onions, thinly sliced
- salt and pepper to taste
Instructions
- Preheat oven to 375˚F.
- Slice squash in half lengthwise and place onto a baking sheet, cut side down and roast for about 1 hour or until squash becomes fork tender.
- Allow squash to cool for about 15 minutes, before scraping the flesh out with a fork, making sure to keep the peels intact. Place squash innards in a mixing bowl, lightly season with salt and pepper and set aside.
- Add oil to a small skillet and place over medium heat. Add shallots and garlic and sauté for 3 to 4 minutes.
- Remove from heat and transfer to a blender. Drain cashews and add to blender along with 1 ½ cups water, pumpkin puree and nutritional yeast. Blend until mixture is smooth. Season with salt and pepper and add more water, if needed. Pulse a few times.
- Add spaghetti squash to the skillet and toss together with alfredo sauce and half of sliced green onion. Adjust seasonings and stuff hollowed squash peels with squash mixture.
- Top each stuffed squash with a sprinkle of vegan Parmesan.
- Place squash until a broiler and broil for about 2 minutes or until the tops of each squash brown and bubble.
- Top each stuffed squash with more vegan Parmesan and thinly sliced green onion and serve.
Nutrition
Calories: 851kcal | Carbohydrates: 77g | Protein: 30g | Fat: 54g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 182mg | Potassium: 1628mg | Fiber: 16g | Sugar: 23g | Vitamin A: 13448IU | Vitamin C: 18mg | Calcium: 236mg | Iron: 10mg