Vegan Spaghetti Squash & Cheese

10 60 259
Ingredients Minutes Calories
Prep Cook Servings
10 min 50 min 6
Vegan Spaghetti Squash & Cheese
Health Highlights


1 squash Spaghetti squash
1 package (227g) Cremini (Italian) mushroom
1 1/2 cup slices Zucchini
3 clove(s) Garlic
1 tbsp Avocado oil
4 tbsp Nutritional yeast (for sauce)
1 tbsp Yellow mustard (for sauce)
3/4 cup Almond milk, unsweetened (for sauce)
1 package Tempeh (tempe)
1 container (5oz) Arugula


Roast your squash for about 20 minutes on 350 until soft, then slice in half and scoop out the seeds. Then place back into the oven for another 30 minutes or so.

Also add the tempeh to the oven to grill it - for the same amount of time (30 mins).

Meanwhile, fry up veggies with garlic and avocado oil for about 10-15 minutes. To make the cheese sauce, mix almond milk with nutritional yeast and mustard in a pan for about 5-10 minutes.

Scoop out the squash and top with cheese sauce, veggies, a piece of tempeh, and arugula on the side.

Nutrition Facts

Per Portion

Calories 259
Calories from fat 82
Calories from saturated fat 16.0
Total Fat 9.1 g
Saturated Fat 1.8 g
Trans Fat 0 g
Polyunsaturated Fat 2.9 g
Monounsaturated Fat 3.6 g
Cholesterol 0
Sodium 131 mg
Potassium 1080 mg
Total Carbohydrate 31 g
Dietary Fiber 5.9 g
Sugars 2.2 g
Protein 16.4 g

Dietary servings

Per Portion

Meat Alternative 0.5
Milk Alternative 0.1
Vegetables 8.3

Energy sources