Creamed Spaghetti Squash

Creamed spaghetti Squash with spinach, garlic, onions, and topped with a nutritious nut free Butternut Squash “Cheez:” Sauce! A new comfort food staple!

Creamed Spaghetti squash is loaded with vitamins, minerals, and antioxidants, like vitamin C, B6, beta carotene, and fiber! I love making it for my family all throughout the winter to help boost our immune systems during cold and flu season. The Vegan Butternut “cheese” sauce makes this spaghetti squash next level.

What you need for this recipe:

• Organic spaghetti squash
• White onion
• Garlic
• Fresh spinach
• Butternut Squash “cheez” sauce
• Pumpkin seeds for garnish

This recipe is the perfect comfort food to serve all fall and winter long. Spaghetti squash is so versatile and a wonderful alternative to pasta but still gives you comfort that pasta does but even better with all the added nutrients and unwanted carbs!

A mistake I used to make was cooking the spaghetti squash way too long. It came out mushy, much like if you were to cook pasta too long. You don’t need any oil or salt to cook with, just be sure to lay open face down on parchment or a silicone baking mat.

Creamed Spaghetti Squash

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• Author: Breghan
• Total Time: 40
• Yield: 6 servings 1x
• Diet: Vegan

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Description

Creamed spaghetti squash with spinach, garlic, onions, and topped with a nutritious nut free Butternut Squash “Cheez” Sauce! A new comfort food staple!

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Ingredients

Units USM Scale 1x2x3x

• 1 small organic spaghetti squash (small-medium size)
• 1 white onion
• 1 garlic clove
• 2 cups spinach
• ⅔ cups Butternut Squash “cheez” sauce
• Pumpkin seeds for garnish

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Instructions

• Preheat oven to 375 degrees F.
• Cut spaghetti squash in half long ways and take out all the seeds. Lay open side down on parchment lined baking sheet. Place in the oven for 30-40 minutes or until tender and you can pull apart with a fork easily.
• While the spaghetti squash is cooking. Chop onions, garlic, and spinach.
• Sauté onions and garlic in a skillet with a little water or oil. Once translucent add the chopped spinach and stir until the spinach is wilted. Turn off heat.
• When spaghetti squash is done pull apart with a fork and add to onion and spinach mixture. Add the butternut cheese sauce. Stir on medium heat until all combined, salt and pepper to taste. Serve warm.

Notes

1. Keeps in refrigerator for 1 week.
2. Freezer instructions: Stores up to 6 months in the freezer. Let the cooked squash cool completely before transferring to a freezer-safe bag. Make sure to get as much air as possible out of the bag.

• Prep Time: 5 minutes
• Cook Time: 35
• Category: side dish
• Method: baked
• Cuisine: American

Keywords: vegan side dish, creamed spaghetti squash, spaghetti squash