Vegan 'Cheesy' Spaghetti Squash Meal Prep
Paleo Whole30 “Cheesy” Spaghetti Squash! A mac ‘n’ cheese like dish filled with a creamy cashew sauce and topped with broccoli. A grain-free, gluten-free and dairy-free way to get your cheese fix!
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Servings: 4 meals
- 2 medium spaghetti squash
- 4 cups broccoli florets
- 2 tbs Coconut Oil
- 2 tbs coconut flour
- 1 cup cashews soaked in water 20 minutes
- 1 cup unsweetened coconut milk
- 4 tbs nutritional yeast
- 2 tsp crushed red pepper flakes
- salt & pepper as desired
Preheat oven to 400 F. Prepare a baking sheet with parchment paper. Slice the spaghetti squash in half, remove the seeds and discard them. Place spaghetti squash with skin side facing up on the sheet then cover with tin foil.
Bake the spaghetti squash at 400 F for 40 minutes.
Remove the spaghetti from the oven and remove the foil. Flip them so the skin side is facing down on the baking sheet.
While the spaghetti squash cools, prepare the sauce by blending the milk, nutritional yeast and cashews in a blender.
Heat a skillet over medium heat. Add the coconut oil with coconut flour stirring together rapidly until combined.
Next add the cashew mixture, stirring it until it thickens.
Place the broccoli and red pepper flakes in the skillet and stir to combine. Reduce to low while you prepare the spaghetti squash.
Remove the squash from the skin with a knife and add to the skillet. Sprinkle with salt and pepper, stir and eat!
Nutrition for 1 out of 4 servings:
14g Protein, 31g Fat, 39g Carbs
*Increase the protein by adding in 1 pound cooked/shredded chicken breast. New protein count would be 40g
Recipe Courtesy Of SkinnyFitALicious
Serving: 1meal | Calories: 491kcal | Carbohydrates: 39g | Protein: 14g | Fat: 31g