Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

Name: Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo
Prep time: 10 min
Cook time: 1 h 30 min
Yield: 2 serving
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

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Servings
2
Calories
851 kcal
Cuisine
Vegetarian, Vegan

Vegan Baked Spaghetti Squash with Pumpkin and Green Onion Alfredo

Joelle Cantu

Report

Enjoy something delicious and satisfying with this easy-to-make recipe.

Share:

I Made This!

Be the first!

Print

3 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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 Information

Show Details

Calories 851kcal (43%) Carbohydrates 77g (26%) Protein 30g (60%) Fat 54g (83%) Saturated Fat 10g (50%) Cholesterol 3mg (1%) Sodium 182mg (8%) Potassium 1628mg (47%) Fiber 16g (64%) Sugar 23g (46%) Vitamin A 13448IU (269%) Vitamin C 18mg (20%) Calcium 236mg (24%) Iron 10mg (56%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 851 kcal

% Daily Value*

Calories	851kcal	43%
Carbohydrates	77g	26%
Protein	30g	60%
Fat	54g	83%
Saturated Fat	10g	50%
Cholesterol	3mg	1%
Sodium	182mg	8%
Potassium	1628mg	35%
Fiber	16g	64%
Sugar	23g	46%
Vitamin A	13448IU	269%
Vitamin C	18mg	20%
Calcium	236mg	24%
Iron	10mg	56%