Spaghetti Squash & Vegan Cheese Sauce
Cheese Sauce: (double up and make extra to freeze)
2 medium-sized potatoes, cooked, peeled and diced (white or sweet) (steam or boil to cook)
1 medium-sized carrot, cooked, peeled and diced (steam or boil to cook)
1-2 cloves of roasted garlic (depending on your love of garlic)*
1/2 tsp paprika
A handfuls of fresh basil or a teaspoon of dried basil will work too
1 tsp dried oregano
1/2 tsp turmeric
1 tbsp lemon juice
1/2 tsp sea salt, more to taste
1/4 -1/3 cup of nutritional yeast (the more the cheesier - essential B vitamins)
1/3 - 1/2 cup water, vegetable stock or nut milk. Less than more to get the perfect creamy
texture. If you want to put this on pasta or the spaghetti squash, go thicker especially with the
squash as it will thin out
Salt and black pepper, to taste
Preheat the oven to 400 degrees
Cut off the ends of the squash on both sides. Insert the very tip of the knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut off the end all the way through, then repeat on the other side.
Pull apart the two halves and scoop out the seeds.
You can either go for an oil-free version with some water added to the pan for moisture, or brush the inside with a little oil and sprinkle of salt and roast in a 400-degree oven for 45 minutes or until fork tender. Remove from oven and let it sit for 10-15 minutes to cool off.
Use a fork to make “spaghetti noodles” out of the squash. Using a raking motion with a fork, strands will separate from the skin. If the strands are not coming off easily, that usually means itneeds to cook longer. Cooking for a longer period of time is easy. Cooking times depend on the size of the squash but 45 minutes is a pretty good indication.
After roasting the squash and making the cheese sauce, combine both by folding the cheese sauce in the squash strands. Sprinkle with nutritional yeast (optional but encouraged) and serve
Roasting garlic is easy. I like to roast a whole bulb of garlic or two. Cut off the end of the bulb, the rough part and expose the cloves (keep the skin on) Coat the whole bulb with a little olive oil
and wrap in aluminum foil. Place on a cookie sheet or small pan. 375 degrees for 30-35 minutes.
When cooled, squeeze out, it should be butter-like. Freeze what you don’t use and have roasted garlic always on hand.