Pizza stuffed spaghetti squash, gone vegan with homemade cashew mozzarella from scratch. Gluten-free and soy-free recipe. Ingredient amounts are approximate and may be adjusted to the size of your spaghetti squash. Easily doubled with more squash and filling.
1red bell pepperhalved and seeded (or 1 roasted red pepper)
1recipecashew mozzarellaadd 1 tbsp nutritional yeast and 1/8 tsp ground black pepper
1/2cuparrabbiata pasta sauce(or other pasta sauce of choice)
1medium zucchinithinly sliced into quarter-moons
1/4yellow oniondiced
additional dried oregano and red pepper flakesto taste
(optional) fresh basil or parsley, for topping
Instructions
Preheat the oven to 350 degrees Fahrenheit. After you've fully removed the guts from the squash, use a fork to poke a few holes in the flesh. Place them, concave side down, in a baking dish. Add two cups of water to the dish. If you aren't using pre-roasted pepper, add that to the dish, too.
Bake for about 45 minutes (removing the pepper earlier if needed), or until soft and fully cooked. Chop up the roasted red pepper.
(Note: while the squash is baking is a great time to make the cashew mozzarella).
Use a fork to scrape out most of the squash (which will turn into spaghetti right before your eyes!). Add it to a mixing bowl along with the red pepper, about 3 tablespoons of the cashew mozzarella, pasta sauce, zucchini, and onion. Stir until everything is well-mixed, especially the cashew cheese.
Taste for seasoning and adjust if needed. Return the filling to the hollowed-out spaghetti squash, and top with a few more dollops of cashew mozzarella.
Bake for about 20 more minutes, or until the cashew mozzarella is melted and bubbly, and the filling is hot all the way through. Serve garnished with fresh herbs if desired.
A leftover squash half will keep for up to 5-7 days in the fridge, wrapped in foil. Best reheated in the oven.