Vegan Spaghetti Squash With No-Cheese Sauce

READY IN: 1hr 5mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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