Baked Spaghetti Squash with Spinach Filling
Ingredients
- 1 spaghetti squash
- Oil (for brushing)
- Salt (to taste)
- A few sage leaves
- Fresh spinach, kale, or chard
- 2 cloves garlic
- 200 ml soy cream
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 100 g plant-based milk
- Salt and pepper to taste
Preparation
Cut the spaghetti squash in half and remove its seeds. Brush with oil, salt, and add a few sage leaves.
Bake at 200°C for 40 minutes.
Meanwhile, chop fresh spinach, kale, or chard and 2 cloves of garlic.
In a bowl, mix the chopped greens, garlic, 200 ml soy cream, and 4 tablespoons nutritional yeast. Then add 1 tablespoon cornstarch and 100 g plant-based milk. Season with salt and pepper.
Pour the mixture into each half of the squash, sprinkle with additional nutritional yeast, and bake again for 15 minutes.
