Cheesy Spaghetti Squash Casserole
This plant based cheesy spaghetti squash casserole recipe is the perfect side dish to enjoy throughout the Holiday season. This simple recipe can be made ahead of time, and cooked in under 30-minutes! This vegan spaghetti squash casserole recipe is vegan, gluten-free, oil-free, refined sugar-free, high fiber, and high protein!
Equipment
Ingredients
- 1 spaghetti squash
- 1 ½ cups broccoli florets
- 1 15oz can chickpeas
- 3 golden potatoes
- 2 carrots
- ¼ cup nutritional yeast
- 1 onion
- 4 cloves garlic
- 2 teaspoon miso paste
Instructions
- Begin by cutting your spaghetti squash in half and scooping out the seeds. Place in the oven at 400 for 40 minutes. I suggest doing this ahead of time so that you can make this casserole recipe quickly.
- Steam the potatoes and carrots until soft. While the potatoes and carrots are steaming, dice the onion, and mince the garlic. Add to a baking sheet with the broccoli florets and top coconut aminos. Place in the oven to bake for 15 minutes.
- Use a fork to scrape out the inside of the spaghetti squash when done. Set aside.
- Add the potatoes, carrots, nutritional yeast, and miso paste to a blender and blend on high. Pour into the casserole dish and add the strained chickpeas, spaghetti squash insides, onions, garlic, and broccoli. Place in the oven for 20 minutes.
- Remove from heat, serve, and enjoy!
Tried this recipe?Let us know how it was!