Vegan Spinach and Artichoke Stuffed Spaghetti Squash
Ingredients
1mediumspaghetti squashwash your vegetables!
1 TBSolive oil
1 mediumshallot, finely diced
5clovesgarlic, roughly chopped
1/2Coat milk, or other non-dairy milk of your choice
2ozvegan cream cheeseI love the Miyokos brand of Vegan cream cheese
2/3Cvegetable broth
2TBSnutritional yeast
juice of 1/2 a lemonor more to taste
salt and pepper
1/2Cvegan shredded mozzarella shreds, dividedDaiya or Violife are my go-to's
15ozartichoke heartsdrained and roughly chopped
16ozfrozen spinachyou do not need to thaw this out ahead of time
Instructions
Preheat the oven to 425 and use a knife to poke holes in the spaghetti squash. Put the squash on a baking sheet and bake for 45-60 minutes, or until the outside has softened slightly to the touch. Remove from the oven, let it cool for 10-15 minutes, then carefully cut it in half lengthwise. Use a fork to pull the squash away from the sides, shredded it up and transferring to a bowl.*
In a deep sided saute pan, heat the olive oil over medium and add the shallot and garlic, stirring constantly and cooing for 2-3 minutes. Add the oat milk, broth, cream cheese and nutritional yeast and stir until the cream cheese melts into the sauce. Next add the lemon juice, then season with salt and pepper.
Once you have the sauce flavored to your liking, add in the artichokes and the spinach. Stir well and let it all cook together until the spinach has heated up. Add in the spaghetti squash and a 1/4 C of the shredded mozzarella. Stir well to combine everything and again taste for salt and pepper.
Set the broiler to high with the rack in the middle of the oven. If you are using the squash bowls, spoon the spinach and artichoke mixture evenly into each bowl, otherwise spoon everything into a greased baking dish. Sprinkle the remaining 1/4 C cheese evenly over each bowl or over the whole dish, then transfer to the broiler. Watch carefully, letting the cheese melt under the broiler. This should take 5-6 minutes, or until the cheese starts to get browned and bubbling.
Serve right away, freeze it or keep it for lunch the next day!
Notes
*You can keep the bowls for later or if you want to throw them away, plan to use a greased baking dish for when it's time to broil the cheese before serving.