Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- Pinch of salt
- Few sage leaves
Filling mixture
- 2 cloves garlic
- 200 grams spinach
- 200 milliliters vegetable cream
- 4 tablespoons nutritional yeast
- 1 tablespoon cornstarch
- 100 grams vegetable milk
- Salt and pepper to taste
Preparation
Preheat the oven to 200°C. Cut a spaghetti squash in half, remove the seeds, brush the halves with 2 tablespoons of olive oil, a pinch of salt, and add a few sage leaves. Bake for 40 minutes.
Meanwhile, prepare the filling: in a bowl, mix 2 minced garlic cloves, 200 grams roughly chopped fresh or frozen spinach, 200 milliliters vegetable cream, 4 tablespoons nutritional yeast, 1 tablespoon cornstarch, and 100 grams vegetable milk. Season with salt and pepper.
Once the squash is cooked, remove it from the oven, stuff each half with the spinach mixture, sprinkle with additional nutritional yeast, and return to the oven for another 15 minutes.
