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Fire-Roasted Tomato Basil Spaghetti Squash Bake
[Vegan]

Author Bio

Easy plant-based family recipes with a Mediterranean flair. Alexandra Dawson is a Washington, D.C.-based nutritionist, wellness... Read More

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Fire Roasted Tomato Basil Spaghetti Squash Bake b

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Fire-Roasted Tomato Basil Spaghetti Squash Bake [Vegan]

340

Dairy Free

Inspired by a deep dish pizza, this tomato basil spaghetti squash bake spotlights Italian flavors to create a casual, comforting casserole using seasonal flavors and ingredients. Made with roasted and pulled spaghetti squash, a simple basil-infused cashew cheese, chunky fire-roasted tomatoes, and protein-rich seitan, this meal is the perfect way... Read More

Ingredients You Need for Fire-Roasted Tomato Basil Spaghetti Squash Bake [Vegan]

1 cup raw cashews
1 large spaghetti squash (about 3 pounds), halved and deseeded
1 tablespoon olive oil
1/2 cup nutritional yeast, plus more for topping
1/2 cup fresh basil, plus extra for topping
1/4 cup water
2 garlic cloves, peeled
1 tablespoon Dijon mustard
Juice of 1/2 a lemon
1 8-ounce package Italian-seasoned seitan 1 24-ounce jar marinara sauce
1 14-ounce can fire-roasted tomatoes, drained

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How to Prepare Fire-Roasted Tomato Basil Spaghetti Squash Bake [Vegan]

In a medium bowl, cover raw cashews with warm water. Allow to sit for a minimum of 60 minutes. Drain and set aside.
Meanwhile, preheat oven to 450°F, rack in the middle. Line A baking sheet with foil.
Drizzle olive oil over spaghetti squash and place cut side down on foil-lined baking sheet. Roast until fork tender, about 30 minutes. Remove squash from oven and allow to cool. Using a fork, carefully pull the spaghetti squash flesh, creating spaghetti squash strands.
In a high-speed blender or food processor fitted with an "S" blade, blend the soaked cashews with 1/2 cup nutritional yeast, 1/2 cup basil, water, garlic, mustard, and lemon juice until very creamy. Set aside.
In a medium bowl, whisk together marinara sauce and fire roasted tomatoes. Set aside.
Reduce oven heat to 375°F.
In a glass or ceramic casserole dish, evenly distribute about 1/4 of the tomato mixture to cover the bottom. Top with 1/3 of the seitan, 1/3 of the pulled spaghetti squash, then 1/3 of the cashew cheese mixture. Repeat, carefully layering until all ingredients have been used, being sure to end with the tomato mixture covering the top.
Sprinkle with a bit of nutritional yeast and bake for 10-15 minutes, or until bubbling.
Increase oven heat to broil and bake for an additional 5 minutes, or until top becomes crispy. Remove from heat, sprinkle with extra basil leaves, and serve.

Nutritional Information

14.5g Fat | 38.5g Carbohydrates | 8g Fiber | 14g Sugar | 19.5g Protein

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.