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Vegan, Gluten & Dairy Free "Spaghetti" Squash Casserole
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Servings: 6 Servings
Author: Jenni & Stitch
Ingredients
  • 1 Onion
  • 2-3 Tbsp Kimchi (probiotic)
  • 1 Cup Tomato & Basil Spaghetti Sauce w/o added sugars
  • 1 Can Tomato Sauce
  • 2 Cups Spinach
  • 1 Spaghetti Squash
  • 1/2 Bag Vegan Crumbles gluten free
  • Siracha optional
Instructions

  1. Poke holes in Squash and microwave. My squash was quite large; therefore, I microwaved for about 10 minutes. Making it easier to cut. 

  2. Cut squash in half and remove seeds. Add salt, pepper and olive oil then turn upside down and bake 400 degrees for about 25 minutes until golden brown and juices flowing from squash. 

  3. While squash is cooking, I cook the onion in olive oil. Then add the vegan meat (frozen) with the sauces. Bring to boil then let is simmer for 10-15 minutes. 

  4. Turn off head and add spinach to sauce and set aside. 

  5. Scrape of spaghetti squash with fork and either add it to each individual dish or incorporate it all into the pan. I added it all to the pan for easier access for lunches throughout the week.