Baked Italian Spaghetti Squash

Dairy-Free | Vegan | Gluten-Free | Lactose-Free
2 servings
Prep time: 20 minutes
Cook time: 40–43 minutes

What You’ll Need

  • 1 large spaghetti squash
  • 2–4 Tbsp. high heat oil (such as avocado or safflower)
  • Salt and pepper, to taste
  • 4 cups cherry tomatoes
  • 2 Tbsp. pine nuts (optional)
  • 2–4 garlic cloves, minced
  • 1 lb. rainbow chard or kale, stems removed and rough chopped
  • 2 Tbsp. water
  • 1 can (15 oz.) cannellini beans, drained and rinsed
  • 2 tsp. oregano, plus extra for garnish
  • 2 tsp. basil, plus extra for garnish
  • 2 Tbsp. canned or jarred sundried tomatoes
  • 1 to 1½ cups Vevan Mozza-Shred
  • Pinch crushed red pepper (optional)

Here’s How

  • Preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper or silicone liner.
  • Cut spaghetti squash in half and use a spoon to scoop out seeds. Rub with 1–2 Tbsp. oil and season with salt and pepper. Place squash cut-side down on baking sheet.
  • Toss tomatoes with 1 Tbsp. oil and season generously with salt and pepper. Add tomatoes to baking sheet. Bake 30 minutes or until squash is easily pierced with a fork and tomatoes have burst and are caramelized.
  • If using pine nuts, dry roast in a cast iron or non-stick skillet over medium-low heat until golden brown (watch carefully to avoid burning). Set aside.
  • In a large skillet, heat remaining oil over medium heat. Add garlic and cook 1 minute. Add greens with water and cook until wilted. Add cannellini beans, herbs and sundried tomatoes. Toss until well combined. Set aside.
  • Remove squash and tomatoes from oven. Allow squash to cool slightly, then use a fork to fluff for a spaghetti-like texture. Add tomatoes to the skillet with greens and beans; stir.
  • Divide the mixture evenly between spaghetti squash halves and mix gently to combine. Sprinkle with Vevan Mozza-Shred. Return to the oven and bake 8–10 minutes, then broil an additional 2–3 minutes, until cheese is hot and slightly browned.
  • Top with pine nuts, crushed red pepper and fresh Italian herbs. Serve immediately.