Spaghetti Squash, Kale, Spinach Bake
ingredients
- 1 small sized spaghetti squash
- 1 bundle kale, chopped
- ½ bundle spinach, sliced in ribbons and then across
- 1 medium onion, minced (or diced, minced for my age children)
- 1 tsp thyme, chopped or dried
- 1 tbsp minced garlic
- 2 tbsp chives, chopped or dried
- ¾ cup shredded non-dairy mozzarella cheese (we prefer vegan mozzarella cheese shreds by galaxy nutritional foods)
- 1 egg (or binding egg substitute)
- Vegan Ricotta cheese (combine the following, stirring with a fork)
- 1 x 12oz container vegan plain cream cheese (we prefer galaxy nutritional foods), or equivalent amount of tofu
- 1 tsp honey (optional, as I find it sweet enough without)
- 2 tsp apple cider vinegar
- Oil (we use safflower or olive)
directions
- Pre-heat oven to 400F
- Prepare spaghetti squash
- wash outside, cut off both ends, slice in half, and gut until smooth
- place both halves, open size up, on large microwave safe plate, and cover with large glass bowl.
- microwave until cooked, approximately 9 minutes
- allow to cool slightly, then shred into spaghetti strands using fork
- Wash and chop the kale, spinach, onion and thyme, garlic and chives if not dried.
- Place onion and small amount of oil in frying pan with thyme until onions browned
- Add garlic, thyme, chives, kale and spinach until reduced to approximately half original size
- Remove from heat
- Add spaghetti squash, and gently mix
- Prepare vegan ricotta cheese
- Combine vegan ricotta cheese with 1 beaten egg, and ½ cup shredded non-dairy mozzarella cheese
- Add mixture to spaghetti squash, spinach and kale mixture, gently mixing
- Lightly oil glass baking dish to avoid sticking
- Place mixture in baking dish, spreading and pressing evenly
- Sprinkle with remaining ¼ cup of shredded non-dairy cheese
- Bake for approximately 30 minutes
No comments:
Post a Comment