Description
This gluten-free stuffing flavored spaghetti squash is a great way to cut down on carbs during the holiday season while still enjoying the savory flavors of a traditional stuffing! Ready in 30 minute from start to finish!
Ingredients
Scale
- 3 pounds spaghetti squash
- 4 tablespoons vegan butter
- 1 medium onion, diced
- 1 celery stalk, diced
- 1/4 cup chopped pecans
- 2 tablespoons vegetable broth
- 1 teaspoon fresh sage, chopped
- 2 tablespoons flat leaf parsley, chopped
- 1/2 tablespoon fresh rosemary, chopped
- 1/4 cup freshly grated parmesan cheese or 2–3 tablespoons nutritional yeast
- Salt and pepper to taste
Instructions
- Cut the squash in half lengthwise and scrape the seeds with a spoon. Discard the seeds.
- Put a damp cloth or paper towel on a microwave safe plate or other microwave safe container and place the spaghetti squash, cut side down (skin facing up) on top. Microwave on high for 10 minutes.
- Take the spaghetti squash out of the microwave and shred with a fork into a large bowl. If the squash is still hard, microwave for an additional 2-3 minutes, or until it’s soft enough to shred. Set aside.
- In a pan over medium heat, add vegan butter, onions and celery and saute for 4-5 minutes, until vegetables are tender.
- Add walnuts and saute for 3 minutes. Turn the heat off and pour the mixture over the spaghetti squash.
- Add vegetable broth, sage, parsley, rosemary, and parmesan cheese, and toss well.
- Season with salt and pepper, toss and serve.
Notes
This gluten-free spaghetti squash recipe will keep refrigerated for up to 3 days.
Nutrition
- Serving Size:
- Calories: 193
- Sugar: 1.4 g
- Sodium: 183.5 mg
- Fat: 12.7 g
- Saturated Fat: 3.8 g
- Carbohydrates: 19.6 g
- Fiber: 1.2 g
- Protein: 2.1 g
- Cholesterol: 2.4 mg
