GF Spaghetti Squash & Vegan "Meat" Sauce Recipe - With Complimentary Serving Bowl!

Gluten Free Spaghetti and Vegan "Meat" Sauce

I know, enough with the faux meat already! It's just that since I discovered the mushroom and walnut faux ground beef recipe, my meat loving taste buds have insisted on putting it on all types of meals. And once again, it performed beautifully atop spaghetti squash (yes another faux pasta made of squash, but different this time). Spaghetti squash is seriously one of the easiest dinner recipes ever. You can just pop it in the oven and prep the rest of your meal, pick things up around the house, catch up with a friend on the phone, and enjoy a glass of post-work wine, and then voila - instant pasta meal! It even comes in it's very own bowl, which I found to be so fun!

While I usually make my spaghetti squash greek style with lemon juice and feta, I switched it up for my now dairy free partner in dinner eating crime, and came up with vegan and gluten free spaghetti & meat sauce. My roommate even walked in the house and said - mmm smells like Italian. Here's the scoop:

Looks like spaghetti to me!

Gluten Free and Vegan Spaghetti & Meat Sauce Recipe
Ingredients
1 spaghetti squash
1 cup crushed tomatoes
1 cup chopped mushrooms
1 cup soaked and chopped walnuts
2 roasted red peppers chopped
5-8 macadamia nuts grated
Garlic, oregano, S&P, cinnamon, ginger, and fresh chopped basil for garnish

Preheat oven to 350. Cut spaghetti squash in half. Scoop out stringy flesh and seeds (I always reserve and roast the seeds for an appetizer or topping). In a casserole dish, fill to 1/4" water and place spaghetti squash halves flesh side down in dish. Bake for about 45 minutes or until the flesh separates into noodles easily when stabbed with a fork and wiggled.
Meanwhile, mix all the remaining ingredients except for the macadamia nuts and place in small cake pan or casserole dish. Put in oven when spaghetti squash has about 25 minutes to go.

The few squash seeds I didn't eat while cooking

When the spaghetti squash is done, take it out of the oven and let it cool for several minutes so you can handle it comfortably. Once cooled, take a large metal spoon and scoop out the flesh, digging right up against the skin, trying to keep the peel in tact. Fluff and separate "noodles" with a fork. At this point I tossed brians squash in olive oil and 1 tsp of nutritional yeast to get him some extra fat and nutrients after his run, but I left mine without and it was delicious. Next, scoop the vegan meat sauce on top of each "bowl of spaghetti". I topped mine with cheese and Brian's with the grated macadamia nuts (looked just like parmesan). Then garnish with chopped basil and back into the oven for just 5 or so minutes to rewarm and melt the cheese.

I think this would have gone great with a side of garlicky steamed spinach but we were out...I recommend it though! PBPB (Peanut Butter Panda Bars) were dessert - yum!

Panda Puffs Gluten Free version of Rice Krispies

Shared on My Sweet and Savory Meatless Mondays

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