Vegan Gluten Free Spaghetti Squash Recipes
Spaghetti squash is a nutritious and delicious vegetable that can be used in place of traditional pasta. It's a great option for those who are gluten-free or vegan, as it's naturally free of gluten and animal products. In this article, we'll share some of our favorite vegan gluten-free spaghetti squash recipes that are sure to satisfy your cravings.
1. Spaghetti Squash Pad Thai
This vegan and gluten-free version of Pad Thai uses spaghetti squash instead of noodles. It's packed with flavor and nutrients, and it's easy to make. To make this dish, you'll need:
- 1 medium spaghetti squash
- 1 tablespoon coconut oil
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro
- 1/4 cup chopped peanuts
- 1/4 cup lime juice
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon sriracha sauce
Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, heat the coconut oil in a large skillet over medium heat. Add the sliced bell pepper and shredded carrots and cook for 5-7 minutes, or until the vegetables are tender. Add the green onions and cilantro and cook for an additional 2-3 minutes.
In a small bowl, whisk together the lime juice, soy sauce, maple syrup, and sriracha sauce. Set aside.
Once the squash is done baking, use a fork to scrape out the spaghetti-like strands of squash into the skillet with the vegetables. Add the sauce and toss everything together until well combined. Top with chopped peanuts and additional cilantro, if desired.
2. Spaghetti Squash Lasagna
This vegan and gluten-free lasagna uses spaghetti squash instead of noodles and tofu ricotta instead of cheese. It's a healthy and delicious twist on a classic comfort food. To make this dish, you'll need:
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can diced tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 block firm tofu, drained
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook for 2-3 minutes, or until the onion is translucent. Add the diced bell pepper and cook for an additional 2-3 minutes. Add the can of diced tomatoes (including the juice), dried basil, dried oregano, salt, and black pepper. Simmer for 10-15 minutes, or until the sauce has thickened.
In a food processor, blend the drained tofu, nutritional yeast, lemon juice, garlic powder, and salt until smooth and creamy.
Once the squash is done baking, remove it from the oven and reduce the oven temperature to 375 degrees F. Use a fork to scrape out the spaghetti-like strands of squash into a large bowl. Add the tofu ricotta and stir to combine.
Grease a 9x13 inch baking dish with cooking spray. Spread half of the spaghetti squash mixture in the bottom of the dish. Top with half of the tomato sauce. Repeat with the remaining squash mixture and tomato sauce.
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
3. Spaghetti Squash Stir Fry
This vegan and gluten-free stir fry is a quick and easy meal that's perfect for busy weeknights. It's packed with veggies and flavor, and it's sure to become a family favorite. To make this dish, you'll need:
- 1 medium spaghetti squash
- 1 tablespoon vegetable oil
- 1 red onion, sliced
- 1 red bell pepper, sliced
- 1 cup chopped broccoli
- 1 cup chopped mushrooms
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon honey or agave nectar
- 1/4 teaspoon red pepper flakes
Preheat your oven to 400 degrees F. Cut the spaghetti squash in half lengthwise and remove the seeds. Place the squash halves cut-side down on a baking sheet and bake for 30-40 minutes, or until the squash is tender.
While the squash is baking, heat the vegetable oil in a large skillet over medium-high heat. Add the sliced onion and cook for 2-3 minutes, or until the onion is translucent. Add the sliced bell pepper, chopped broccoli, chopped mushrooms, and minced garlic. Cook for an additional 5-7 minutes, or until the vegetables are tender.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey or agave nectar, and red pepper flakes. Set aside.
Once the squash is done baking, remove it from the oven and use a fork to scrape out the spaghetti-like strands of squash into the skillet with the vegetables. Pour the sauce over the top and toss everything together until well combined.
Serve hot, garnished with chopped green onions or sesame seeds if desired.
Conclusion
Spaghetti squash is a versatile and healthy ingredient that can be used in a variety of vegan and gluten-free recipes. Whether you're in the mood for Pad Thai, lasagna, or stir fry, there's a spaghetti squash recipe out there for you. Give these recipes a try and enjoy a delicious and nutritious meal!
