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Vegan Meat-Stuffed Spaghetti Squash Recipe

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3.9 from 14 reviews

This Vegan Meat Stuffed Spaghetti Squash recipe offers a delightful and healthy plant-based twist on traditional stuffed squash. Featuring textured vegetable protein (TVP) in a flavorful blend of San Marzano tomatoes, aromatic spices, sautéed peppers, and onions, this dish is topped with vegan pesto and optional non-dairy mozzarella for a satisfying, pasta-like experience without the guilt. Perfectly roasted spaghetti squash halves serve as edible bowls, making this a wholesome, comforting main course suitable for vegan and vegetarian diets.

Ingredients

Main

  • 1 cup textured vegetable protein (TVP), dehydrated
  • ¾ cup vegetable stock (or water as substitute)
  • 2 large spaghetti squash, halved lengthwise, deseeded
  • 8 cloves garlic
  • 6 tablespoons olive oil, divided
  • 1 ½ teaspoons dried oregano, divided
  • ½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • Red pepper flakes, to taste
  • 28 oz San Marzano tomatoes, with juices
  • 2-3 teaspoons hot sauce, to taste
  • 1 ½ teaspoons smoked paprika
  • ½ teaspoon fennel seeds
  • ½ teaspoon onion powder
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • ½ cup vegan pesto
  • ¼ cup fresh basil, roughly chopped (plus extra for garnish)
  • 8 oz non-dairy mozzarella (optional)

Instructions

  1. Preheat and hydrate TVP: Preheat your oven to 425˚F (218˚C). In a small bowl, combine the dehydrated TVP with ¾ cup vegetable stock or water and set aside to hydrate fully.
  2. Prepare spaghetti squash for roasting: Place the halved and deseeded spaghetti squash face up on a parchment-lined baking sheet. Drizzle about 1 tablespoon of olive oil on each half and brush evenly with a pastry brush. Insert 2 whole garlic cloves inside each squash half.
  3. Season and roast squash: Sprinkle ½ teaspoon oregano, salt, black pepper, and red pepper flakes evenly over the squash. Adjust seasoning to taste. Place each squash half cut side down, with garlic cloves facing down, on the baking sheet. Roast for 40-50 minutes until edges caramelize and flesh softens.
  4. Prepare tomato sauce: While squash roasts, add San Marzano tomatoes, hot sauce, remaining 1 teaspoon oregano, smoked paprika, fennel seeds, and onion powder to a blender or food processor. Pulse for about 1 minute until sauce is slightly chunky.
  5. Sauté vegetables and combine: Heat remaining 2 tablespoons olive oil in a large skillet over medium heat. Add diced onions and bell peppers; sauté for 3-5 minutes until softened. Stir in the hydrated TVP and cook for an additional 3-5 minutes.
  6. Add tomato sauce and pesto: Pour the blended tomato sauce into the skillet, mix well, and cook until heated through. Stir in the vegan pesto and chopped fresh basil, then remove from heat.
  7. Assemble stuffed squash: After removing squash from oven, let cool 5-7 minutes. Flip the squash cut side up. Use a fork to smash the roasted garlic cloves into the squash flesh, then shred with a fork to create spaghetti-like strands. Fill each squash half evenly with the sauce mixture.
  8. Add cheese and broil (optional): If using non-dairy mozzarella, sprinkle it evenly over the stuffed squash. Return the baking sheet to the oven and broil briefly until the cheese melts, watching carefully to prevent burning.
  9. Garnish and serve: Garnish with additional fresh basil if desired and serve warm for a delicious vegan main dish.

Notes

  • For a homemade vegan pesto, blend fresh basil, garlic, nuts (like pine nuts or walnuts), nutritional yeast, lemon juice, olive oil, salt, and pepper to taste.
  • You can substitute vegetable stock with water if preferred.
  • The optional non-dairy mozzarella can be replaced with a homemade vegan cheese sauce for a creamier texture.
  • Adjust spice levels according to your preference, especially the red pepper flakes and hot sauce.
  • Ensure spaghetti squash is cooked until tender for the best texture when shredded.

Find it online: https://yumntasty.com/vegan-meat-stuffed-spaghetti-squash-recipe/