Vegan Meat Stuffed Spaghetti Squash

5 from 11 votes

Vegan Meat Stuffed Spaghetti Squash

This vegan meat stuffed spaghetti squash is perfect for fall weeknight meals or can present perfectly for holiday main dishes!

Prep Time10

Cook Time55

Total Time1 5

Course: Main Course

Cuisine: American

Servings: servings

Calories: 830kcal

Author: Andrew Bernard

Ingredients

1 cup textured vegetable protein (TVP), dehydrated
¾ cup vegetable stock (sub with water)
2 large spaghetti squash, halved length wise, deseeded
8 cloves garlic
6 tablespoon olive oil, divided
1 ½ teaspoon dried oregano, more or less to taste, divided
½ teaspoon salt, more or less to taste
½ teaspoon black pepper, more or less to taste
red pepper flakes, to taste
28 oz San Marzano tomatoes, with juices
2-3 teaspoon hot sauce, more or less to taste
1 ½ teaspoon 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 (see notes for homemade version)
¼ cup fresh basil, roughly chopped (more for garnish if desired)
8 oz non-dairy mozzarella, optional (or homemade cheese sauce linked in notes)

Instructions

Preheat the oven to 425˚F (218˚C). In a small bowl, combined TVP and stock together and set aside to hydrate. Place cut and seeded spaghetti squash on a parchment lined baking sheet.
Drizzle about 1 tablespoon olive oil over each half of squash and brush with a pastry brush to evenly coat. Add 2 whole garlic cloves to the inside of the squash. Sprinkle evenly with ½ teaspoon oregano, and all the salt, black pepper, and red pepper flakes. Add more or less spices to taste. Place cut side down (with garlic cloves underneath). Bake for 40-50 minutes. The edges should begin to become caramelized.
To a blender or food processor, add tomatoes, hot sauce, remaining 1 teaspoon oregano, smoked paprika, fennel, seeds, and onion powder. Pulse till combined and the sauce is slightly chunky, about 1 minute.*
Over medium heat, add remaining 2 tablespoon oil to a large skillet. Add onions and peppers. Saute for 3-5 minutes or until softened. Add hydrated TVP, stir together, and cook for 3-5 more minutes. Add blended tomato sauce and stir together. Allow to continue to cook until heated through. Stir in pesto and fresh basil. Remove from heat.
Once squash has been removed from oven, allow to cool for 5-7 minutes. Flip flesh side up and carefully use a fork to smash the softened garlic cloves into the squash. Use a fork to pull the squash away from the skin and resemble a pasta like texture. Fill with the sauce mixture. If using, sprinkle non-dairy cheese evenly over the squash and return to oven until broil until melted, careful not to burn. Garnish with more fresh basil if desired.

Video

Notes

*Pro tip: if you wait until the spaghetti squash is done, you can add the roasted garlic into the blender to make a really amazing sauce. This will make you wait longer until squash is done, but it's great!

*Nutritional facts based off eating one whole half of squash with filling. May be reduced by eating less depending on size of squash.

*Homemade Easy Vegan Cheese Sauce

Pesto recipe

-2 cups fresh basil, packed

-⅓ cup pine nuts (sub with sunflower seeds, walnuts or raw cashews)

-1 clove garlic

-1 lemon, juiced and zested

-¼ teaspoon salt

-⅛ teaspoon black pepper, optional

-¼ cup olive oil, more for smoother texture

Add pesto ingredients except the olive oil to a food processor. Then pulse until broken down. While pulsing, drizzle in the olive oil until well combined. Place in fridge.

Nutrition