This is our take on an old recipe using the amazingly versatile spaghetti squash. We made it creamier and healthier as our version does not contain cheese or milk. Hope you enjoy!
Spaghetti Squash Casserole
1 large spaghetti squash
2 med to large portabella mushroom
1 cup of diced onion, green onion or chives
1 cup of tofu cubed
1/4 cup of Italian seasoning
1/2 cup of sliced basil leaves
1 cup of Daiya mozzarella or pepper jack cheese
2 garlic cloves minced
pinch of thyme
salt and pepper to taste
1/2 cup of cashew cream sauce (1/3 cup of cashews, 1 garlic clove, 2 tablespoons of Braggs liquid aminos, juice from 1/4 lemon, 1/4 cup of nutritional yeast. Blend all ingredients until smooth and creamy.
Cut spaghetti squash lenghthwise. Scoop seeds and stringy material from the center into a small glass baking dish. Add a tablespoon of Earth Balance Organic and bake along with the squash until seeds are brown and crunchy.
Place squash into a baking dish cut side down. There should be 1 inch of water in the baking dish. Bake at 375 degrees fahrenheit for 30 minutes. You can test any squash that you bake by sticking a fork into it and if it slides easily into the shell, it is done.
While the squash is in the oven, place all other ingredients into a large bowl and mix.
Scrape out the squash from the shell with a fork. Mix into the large bowl with the other ingredients. Place the mixture into a large baking dish and loosely cover with aluminum foil. Bake for 25 min. Uncover and bake for another 15 min.