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Spaghetti Squash and Peanut Sauce Casserole | Vegan, Gluten Free

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On a vegan, gluten free diet? Don't worry, the choices are unlimited. Try this casserole and you will not miss a thing. Delicious!
Ingredients
  Spaghetti squash 1
For the sauce
  Coconut milk 1 1⁄2 Cup (24 tbs)
  Peanut butter 1⁄2 Cup (8 tbs)
  Maple syrup 1⁄8 Cup (2 tbs)
  All spice 1⁄2 Teaspoon
  Olive oil/Vegan butter 1 Tablespoon
  Coconut flakes 1 Tablespoon
  Roasted peanuts 1⁄4 Cup (4 tbs)
  Maple syrup 1 Tablespoon
  Vanilla extract 1 Teaspoon
  Rolled oats/Oatmeal 3⁄4 Cup (12 tbs)
Directions

GETTING READY

  1. Slice the spaghetti squash in half and remove the seeds.
  2. Place in the preheated oven for 35 – 40 minutes at 400 degrees F.
  3. Take out the squash and bring down the oven temperature to 350 degrees F.

MAKING

  1. Scrape the squash with a fork and place in a large mixing bowl. Set aside.
  2. For the sauce – in a food processor, add in all the ingredients and blend well.
  3. Pour over the squash and toss.
  4. Place the mixture in a casserole dish and flat with a spatula.
  5. For the crumble – in a pan, add in all the ingredients and toast over the stove for a few minutes.
  6. Top the spaghetti mixture with the crumble and bake for 25 minutes.

SERVING

  1. Slice the casserole and serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Baked
Dish: 
Casserole
Ingredient: 
Squash
Restriction: 
Vegan
Channel: 
VeganLife
Occasion: 
Thanksgiving
Preparation Time: 
15 Minutes
Cook Time: 
65 Minutes
Ready In: 
80 Minutes
Servings: 
8

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Nutrition Rank

Nutrition Facts

Serving size

Calories 382 Calories from Fat 221

% Daily Value*

Total Fat 26 g40.4%

Saturated Fat 13.2 g66%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 148.5 mg6.2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 4 g16.1%

Sugars 8 g

Protein 8 g17%

Vitamin A 1.7% Vitamin C 8.2%

Calcium 6.9% Iron 14%

*Based on a 2000 Calorie diet

Spaghetti Squash And Peanut Sauce Casserole | Vegan, Gluten Free Recipe Video