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Have you ever made a recipe and thought, “Hmmm. This is not what I thought this would look like?” Because that’s what happened with this recipe for Roasted Vegan Spaghetti Squash with Mushrooms and Kale. Hah! While it may not be the most beautiful thing I’ve ever created, it tastes absolutely amazing and is chock full of nutrients. Do you trust me? Yes?! Let’s do this.
If you’ve never cooked spaghetti squash, you’re in for a treat. It’s probably my favorite pasta alternative because the strands are so similar to angel hair pasta. Some spaghetti squash are really tough to cut through. If yours is impossible to crack, you can roast it whole like I did. After 30 minutes in the oven, you can easily cut through it.
I like to cut my spaghetti squash in half crosswise. The fibers of the squash run concentrically, and slicing it lengthwise cuts the spaghetti-like strands right in half. Slicing crosswise results in the longest “noodles.” Scoop out the seeds, drizzle with a bit of olive oil, and roast the squash again until the flesh pulls into strands. Meanwhile, you can prep the vegan sauce and veggies.
The sauce couldn’t be easier to make. Just scoop a package of Garlic & Herb Cheeze Spread into a small bowl and add a splash of water to thin. You want the consistency to be similar to a creamy salad dressing. So simple, so delicious.
Add the spaghetti squash to the sautéed veggies and toss with the sauce until everything is nicely coated. Tong between plates and serve! I topped mine with red pepper flakes and vegan parmesan and it was unbelievably tasty. I hope you like this healthy dinner as much as I do!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Roasted Vegan Spaghetti Squash Recipe
with Mushrooms and Kale
• Spinach & Artichoke Vegan Stuffed Shells Recipe
• Cheesy Weeknight Vegan Butternut Squash Pasta Recipe
• Creamy Vegan Garlic Noodles Recipe
• Vegan Cacio e Pepe Recipe
Serves 2 to 3
Ingredients
- 1 large spaghetti squash
- 3 teaspoons olive oil, divided
- 1 package Plant Perks Garlic & Herb Cheeze Spread
- Water, to thin
- 2 garlic cloves, minced
- 12 ounces baby Bella mushrooms, quartered
- ¼ teaspoon salt, plus more to taste
- A few twists of black pepper
- 2 cups kale leaves, roughly chopped
- Red pepper flakes, for serving
- Vegan parmesan, for serving
Instructions
- Preheat your oven to 400F degrees and line a small baking sheet with foil. Prick the spaghetti squash with a fork several times and place it on the baking sheet. When the oven is hot, put the squash in the oven and roast it for 30 minutes.
- Remove the spaghetti squash from the oven and cut it in half crosswise. Scoop out the seeds and drizzle the inside of each squash half with a teaspoon of olive oil. Turn the squash halves cut-side down on the baking sheet and return it to the oven for another 10 to 15 minutes, until the flesh of the spaghetti squash easily shreds into strands with a fork.
- Set one of the halves aside and use it for another recipe (unless you’re doubling this recipe. In that case, use the whole thing). Use a fork to shred the other squash half into spaghetti-like strands. Transfer the spaghetti squash to a bowl and set aside.
- To get the sauce ready, scoop the Garlic & Herb Cheeze Spread into a small bowl and add a tablespoon of water. Whisk, adding a little bit more water as needed to achieve a stirrable consistency. Set the sauce aside.
- Heat the remaining teaspoon of olive oil in a large skillet over medium-low heat. When the oil is hot, add the garlic and mushrooms and season with salt and black pepper. Sauté the mushrooms until tender and golden, 4 to 5 minutes.
- Rinse the kale and add it to the skillet and sauté until bright green, 1 minute. Turn off the heat.
- Add the spaghetti squash to the skillet along with a heaping spoonful of the garlic & herb sauce. Use tongs to gently toss the veggies and spaghetti squash in the sauce. Continue adding sauce one spoonful at a time until everything is lightly coated. Season with salt, to taste.
- Divide the Roasted Spaghetti Squash with Mushrooms and Kale between two to three plates and top each with red pepper flakes and vegan parmesan. Enjoy warm.
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peace. love. plants.
