Spaghetti squash, homemade sauce and vegan cheese make this meal a WINNER! Layers of incredible flavors bake together in the oven and come out begging to be eaten. The smell alone is enough to make you quiver! When you bite in, it is pure magic! Comfort food to the max without all the unhealthy fat and calories. Sign me up! Are you ready for this?
The good news? I have a whole batch in the fridge. The REALLY good news is ArtisticVegan.com made the Top 60 Vegan Blogs to Follow for Inspiration in 2017! So you are in the right place my sweet friends! This only inspires me more and I hope to not fall short on bringing you inspirational yet good eating!! Speaking of which, I strongly encourage you try this new recipe and let me know if you love it as much as we do. Get the recipe below and / or in the new Artistic Vegan Show 15, where you can join me in the kitchen.
Basic Vegan Cheese Sauce:
Make it "Beefy": Add 1 lb of beefless crumbles or TVP. If using TVP it is equal parts TVP to water, season as desired. Soak for 20 minutes and then add to your sauce for the last 5-10 minutes. Continue as normal .
How to prepare your Spaghetti Squash for this recipe:
Nutritional Information | Servings: 12 Slices
Serving Size: 1 Slice | Calories: 140 Calories | Total Fat: 6.2 grams
Saturated Fat: 1.1 g | Carbohydrates: 18.4 grams | Sugar: 7 grams
Sodium: 444 mg | Fiber: 2.3 grams | Protein: 4.9 grams
You can decrease the salt and control the fat but which plant-based milk you use when making the cheese sauce.
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