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Spaghetti Squash & Cheese

๐Ÿง€ ๐ŸŽƒ Spaghetti Squash & Cheese ๐ŸŽƒ ๐Ÿง€


{Vegan, gluten free & low carb}




With all the Autumn feels, I thought I'd take my vegan cheese pasta recipe and amend it to suit this ultra seasonal spaghetti squash

A twist on the traditional mac & cheese, but dairy free and low carb!

It's spoonie friendly in terms of washing up (you only need one baking tray, that can be lined with baking parchment so it's super easy to wash up - no other pots as you cook everything in the squash skin!) however it takes a total of 30-40 mins (but most of that time is baking time not prepping time)

Makes 1-2 portions (depending on the size of your squash)

INGREDIENTS

1 organic spaghetti squash

Pinch salt

3/4 tbsp olive oil

2 tbsp vegan cream cheese

~100g vegan mozzarella cheese

4 tbsp nutritional yeast

METHOD:

Preheat the oven to 200 degrees centigrade. Slice the spaghetti squash in half length ways splitting the stalk in half and remove the seeds and ribbing. Place the squash halves on a baking tray lines with parchment and drizzle a small amount olive oil over both halves (the inside) and add a pinch of salt. Flip upside down so they are now semi-spheres and poke ~4 holes into the skin of each with a fork.



Roast for 25-40 minutes (depends on the size, mine was relatively small). Remove from the oven and using a fork shred the inside of the squash (starting from the skin in).



Leave it in the skin (you don't need any extra bowls etc!). To each half, add 1 tbsp vegan cream cheese, followed by 1 tbsp nutritional yeast, mix. Then top each half with one more tbsp nutritional yeast (but don't mix that in). Finally sprinkle some grated vegan cheese (I used mozzarella) as a thick layer onto the top of the squash. Finally for ~10 more minutes, bake the squash in the oven until the cheese on the top is melted.



Serve immediately!


A super comforting Autumnal Mac & Cheese that's lots more nutritious than pasta!


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