Vegan Richa · by Vegan Richa★ 4.8 (20)
Spaghetti Squash Bake with Sundried Tomato Cream Sauce
NUTRITION · PER SERVING60M COOK
CAL 8%·PRO 12%
CARBS 23G58% OF CAL
5G FIBER9G OTHER9G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash baked with a creamy sun-dried tomato sauce made from tofu and nutritional yeast instead of dairy. Low-carb, Italian-inspired, and vegan-friendly.
mainitaliancasseroletofu🥘 pressure cooker🥧 baking dishveganvegetarian
View the full recipe on Vegan Richa →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 Spaghetti Squash
- 3 cloves minced garlic
- 3-4 ounces chopped spinach
- salt and pepper to taste
- 7 oz silken tofu (or firm tofu)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano basil and thyme (or use 1 1/2 tsp italian seasoning)
- 1 tbsp Extra Virgin Olive Oil
- 3 tbsp sundried tomato
- 2 Tbsps nutritional yeast
- 1/2 tsp salt
- 1 1/4 cup non dairy milk
- 2 tsp cornstarch or arrowroot starch
- fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs
At a glance
PER SERVING · TIME 60M
CAL 8%·PRO 12%
CARBS 23G58% OF CAL
5G FIBER9G OTHER9G TOTAL SUGAR
FAT 6G35% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 424mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 550mg
- Calcium
- 164mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 424MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.