Stuffed Spaghetti Squash. Vegan. GF.

Stuffed Spaghetti Squash. Vegan. GF.
Stuffed Spaghetti Squash. Vegan. GF. | Knead to Cook.

Stuffed spaghetti squash that is totally vegan and packed with delicious protein power.

I made this recipe a few weekends ago and neglected to share it with you all.  Today’s dreary, gloomy – bad photo-shooting kind of day, made this the perfect one to share.  Currently I have a carrot zucchini (vegan and gluten free) loaf baking away so I thought I would grab a few minutes to finish this post before I run to get my daughter for a dentist appointment.  There’s always something going on, I swear!

I was, in the past, greatly fearful of the spaghetti squash.  I’m not sure why.  Italian girl, lover of pasta – maybe?  Well that said girl now doesn’t eat pasta and I need my fix.  Spaghetti squash to the rescue!  This recipe was concocted to pack some protein in it and to twist it up and not make my typical sauce/squash recipe.  It turned out great and you can use the squash itself as the bowl if you like.  Super festive for the holidays if you ask me.  Plus sooooooo easy!

Ingredients:

1 large spaghetti squash
Olive oil
1 can of chickpeas (rinsed and drained)
1/4 of a yellow onion
1/2 of a red bell pepper, diced
4 large dinosaur kale leaves, washed and hard stem removed then chopped
2 cloves of garlic, minced
1 teaspoon of ground cumin
1 teaspoon smoked paprika
Pinch salt and pepper
1/4 cup vegetable broth

Directions:

First, roast your spaghetti squash.  You will slice it lengthwise and remove the seeds and pulp.  Rub the inside with some olive oil and a dash of salt.  Place in a preheated 350 degree oven on a baking sheet lined with a Silpat and bake until soft.  When you can poke with a fork easily – it is ready to be done.  It takes anywhere from 40-50 minutes.

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Chop up your veggies for the sauté pan.

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In the meantime, in a large skillet, add a teaspoon or so of olive oil and heat until hot.  Then add your chickpeas, onion, kale, peppers and garlic.  Sauté until softened.  Turn down to a very low heat.
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Once the spaghetti squash is done, cautiously take a fork and shred the interior as seen below:
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Then add the spaghetti squash “noodles” to your sauté pan and then add your spices and broth.  Cook until heated throughout.  Taste and adjust your spices.  Enjoy!
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Now time to eat!
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Fitness front update:

Today, as noted prior, is a disgusting rainy day.  Seriously just yucky!  The kind of day you wish you could stay in bed, with sweatpants, and sleep away.  But no, not this girl. I had a scheduled run that I was going to do.  Not as long as I wanted but wet leaves cause fright in me as they are like black ice underfoot.  I ran just over 6 miles today at a low 8 pace.  I can’t remember exactly but think it was an 8:08 or something.  I’m happily over 20 miles for the week and want/hope/wish to get in one longer run to help build up my training either tomorrow or Friday.  That’s it from here kids.  Wishing you a great one! oxo

 

— Knead to Cook

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21 Comments

  1. Hello! I stumbled across your blog some time ago and enjoy all the recipes! The Spaghetti Squash Bake looks yummy! Several in our family are on the GAPS diet right now and we are always looking for new recipe ideas! Thanks for sharing!

  2. I’m in crockpot heaven…i am bookmarking this page and will go through these recipes. I just used my crockpot today (chili) and I’m always looking for new crockpot recipes to try. thanks.

  3. Long-time reader, first-time commenter – This recipe is brilliant! I’ve made it 4 times now with a few different variations each time (e.g. substituting the tofu for pork or chicken) and every time it’s turned out beautifully. It’s almost as good as my local ramen place. Thanks for this! It’s getting me through the long winter.

  4. This looks really wonderful. I do think spaghetti squash is a great option for enjoying traditional noodle dishes on a grain-free diet. Thanks for posting this on Food Flicks Friday.

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