Vegan Spaghetti Squash With No-Cheese Sauce Recipe
Vegan meal with Forks Over Knives No Cheese Sauce. I'm vegan and used this sauce often, when I first went vegan.
Ingredients
- 1 spaghetti squash
- 1 tablespoon season salt
- 1 teaspoon black pepper
- 1 cup toasted almond
- 1/2 yellow onion
- 2 garlic cloves
- 1 green bell pepper
- 1/2 cup nutritional yeast
Instructions
- Preheat oven to 350.
- Line a Baking Dish.
- Spray with Cooking Spray.
- Place 1 cup almonds in dish.
- Spread out almonds, so they are not touching.
- Bake for 10 minutes.
- Take out of oven and set aside (Keep warm, cover with foil).
- Cut Spaghtti Squash in 2 halves.
- Add Salt and Pepper to inside of Spaghetti Squash.
- Line a Baking Dish with Foil.
- Place squash cut side down on foil.
- Roast Squash at 375 for 50 minutes.
- Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic.
- After 10 minutes, transfer to blender.
- Add almonds to blender.
- Blend on high for 2 minutes.
- When Squash is done, wait 1 hour before proceeding.
- Use a fork to dig into skin of squash and pull strands of "spaghetti" out.
- When all strands are out of squash, transfer "spaghetti" to a large pot.
- Pour sauce into "spaghetti" and stir 50 times, then you are done!
Add Your Own Notes
Nutrition
Serving: 119gCalories: 214.6kcalCarbohydrates: 17.3gProtein: 12gFat: 13.5gSaturated Fat: 1.2gSodium: 18.6mgFiber: 7.4gSugar: 2g
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