Vegan Spaghetti Squash by Aylin Kabakci | Mealz

Vegan Spaghetti Squash

2 Servings

15 min Prep, 40 min Cook

Easy

Allergy Friendly

Rating:

A healthy meal packed with vegetables.
A healthy weeknight favorite. :-)


Ingredients

  • For the dish:
  • spices:

Cooking Stages

    • Firstly, wash the squash, cut off the ends and cut it in half lengthwise

    • Then, scoop out the seeds

    • Next, rub the cut side of the squash with a bit of olive oil and place face down on your baking sheet lined with parchment paper and bake in preheated oven at 200°C for 30-40min (cooking time depends on the size of your squash)

    • Fry onions and garlic in a pan and cut vegetables

    • Add vegetbales, sear, pour in marinada and add spices to taste

    • Afterwards, take out the squash. Using a fork, scrape the spaghetti squash bowls to release the strands of squash

    • Lastly, mix spaghetti squash with your vegetables ans season well

    • Enjoy!

Nutrition Facts

Serving Size 367.5 g

Amount Per Serving
Calories 190.5 cals10%
% Daily Value*
Kilojoules 810 kJ10%
Fat 4.5 g7%
Sodium 650.3 mg28%
Carbohydrate 32.1 g11%
Protein 5.4 g11%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

1 Comment

Create an account now to save recipes & organize cookbooks