Garlic Creamy Vegan Spaghetti Squash
Garlic Creamy Vegan Spaghetti Squash recipe, plant based and delicious. Perfect autumn recipe using seasonal spaghetti squash, loads of garlic and vegan cream.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- 5 sage leaves
- 4 clovces garlic minced
- 50 g grated vegan cheese
- 250 ml vegan cream if U.S use 'half and half'
- 1 tsp cracked black pepper
- 1/2 tsp salt
- 1 tsp chilli flakes
Instructions
- Start by preheating the oven to 200ºC (fan), half the spaghetti squash, remove the stringy middle with the seeds, drizzle each half in olive oil, top with salt, place on roasting tray face down then roast for 30 minutes
- Meanwhile add a glug of the olive oil to a frying pan, place on a medium - high heat before adding the sage leaves and fry until crispy, put in a bowl and set aside
- Save that oil in the pan then add the minced garlic and fry on a low heat until cooked, then pour in the vegan cream and grated vegan cheese and stir on a low heat until thickened
- Once the squash has roasted for 30 minutes, turn over so the inside is facing up then roast for a further 15 minutes
- Remove from the oven and using a fork pull at the roasted squash flesh to create the spaghetti like texture, pour in the creamy mixture, sprinkle salt, sage leaves, pepper and chilli flakes on top then pop back in the oven for 5-10 minutes
- Enjoy eating straight out of the squash