Spaghetti Squash with Cashew Ricotta, Spinach, and Peas 

By the Gracious Vegan

Spaghetti Squash ricotta peas spinach 16x9.jpg

Who knew that vegetables could taste this good? Add a little vegan ricotta and parmesan cheeses to these vegetables, and they become addictive. You can bake this dish in the squash shells or in a casserole dish. 

Makes 4 servings

Make cashew-based ricotta cheese if you don’t have some handy. (It freezes well.) Make vegan parmesan cheese if you don’t have some handy. (It refrigerates and freezes well.)

Preheat oven to 400°F.

Place the two halves of the squash cut-side down in a microwave-safe dish. Add 2 Tablespoons water. Microwave them, uncovered, until tender, 10-15 minutes, depending on your microwave’s strength.

  • One spaghetti squash (2.5 - 3 pounds), cut in half lengthwise and seeds removed

Separately, in a large skillet or cooking pot, bring a little water in the bottom to a boil (1/4 - 1/2 inch of water). Add the peas, bring it back to boiling, and cook them 2 minutes.

  • 1.5 cup frozen peas (I like petite peas)

Add the spinach and stir until it is wilted, 1-2 minutes. Then boil for another minute. Drain well and transfer the peas and spinach to a large bowl. 

  • 5 ounces fresh spinach (chopped if it is not baby spinach) (alternative: 10 ounces frozen spinach, thawed)

Use a fork or spoon to scrape the softened squash from the shells. Put these innards into the large bowl with the peas and spinach. Then add the following ingredients and stir everything together.

Place the empty squash halves in a casserole or other suitable dish for baking. Spoon filling into each. (Alternatively, just spoon the mixture into a sprayed small-medium baking dish.) Top with more vegan parmesan.

  • 1/8 cup vegan parmesan cheese 

Bake for 25-30 minutes at 400°F until the top is golden. Garnish, if desired, with:

  • Additional crushed red pepper

  • Chopped fresh basil 

Timing: Hands-on time 25 minutes (longer if you need to make the cheeses), total time 50 minutes

Nutrition: whole-food plant-based; WFPBNO

Nutritional information per serving: 379 calories, 17g fat, 3g sat. fat, 48g carbs, 60mg sodium, 14mg fiber, 14g protein 

Gluten-free

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