Spaghetti squash with marinara and vegan Parmesan cheese


You need to buy:
1 spaghetti squash
Or-1 pkg whole wheat noodles
1 onion
1 8 oz pkg mushrooms
coconut oil
italian seasoning (or basil, rosemary and oregano)
32 oz canned tomatoes (whole)
1 6 oz can tomato paste
1/2 cup raw cashews
1/2 cup slivered almonds
2 Tlbs nutritional yeast
1/2 tsp garlic powder
1 tsp salt

First you need to cut the spaghetti squash in half and scoop out the seeds (it takes a bit of muscle to cut it in half, but stick with it….it’s worth it)

Then put it in the oven at 350, face down. Let it cook while you prepare the sauce and Parmesan “cheese.”

Chop up one onion, 4 cloves of garlic, and 1 8oz pkg mushrooms

Then begin cooking the onions in a very hot pan. We like to use our wok. (But you can use any pot) You can cook them with coconut oil, or veggie broth, or even just water. Make sure you get them nice and soft (this is important).

Once the onions are soft, add the garlic and mushrooms. Cook until the mushrooms yield their juices and get soft. Stir it while you are doing this. Add 2 Tablespoons Italian Seasoning. I buy a big jar of this at Sams.

You could use 2 tsp basil, 2tsp Rosemary, 2 tsp oregano instead.

Use one quart (32 ounces) canned tomatoes. I think you can buy a 28 oz can and a 14 oz can to equal 32. Put the tomatoes in a blender. And add to the onions, mushroom mix.

If you don’t have a blender, just smash them good with a fork. If using a blender, pulse this about 3 times.
Add 1 small can tomato paste also and cook and stir until it thickened and smooth. I forgot to tell you, I salt the onions and mushrooms while I’m cooking them. Just shake shake shake 🙂
Let this simmer while you make the “cheese”

For the cheese, put 1/2 cup raw cashews, 1/2 cup slivered almonds, 2 Tlbs nutritional yeast, 1/2 tsp garlic powder, 1 tsp salt….put all of these into a food processor and process until fine and almost powdery.

This is what it looks like

Daddy and Samuel thought it was brown sugar. Haha!!

So you can then boil some whole wheat noodles. When they are soft, drain them and cook with the sauce. It absorbs into the noodles and Samuel and daddy like that.

Or you can save some sauce (or all of it) and put it over the spaghetti squash. Sprinkle parm “cheese” on top and voila! Sooooo super yummy!!

Before you put the sauce on, scrape the squash with a fork. It comes off in strings just like spaghetti! Once you’ve scraped it, leave it in the shell (it makes a bowl!) and put marinara and cheese on top.

2 thoughts on “Spaghetti squash with marinara and vegan Parmesan cheese

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