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Easy & Delicious Spaghetti Squash!


• 2 large spaghetti squash

• 2 cups of Walnut Meat (meat alternatives for Ground Beef)

• 4 cloves garlic

• 1 large yellow onion

• 1 large red bell pepper

• 1 large orange bell pepper

• 2 vine tomatoes

• 1/4 cup grape seed oil

• 1 cup of Violife Vegan Shredded Cheddar Cheese

• 24 oz. of your preferred marinara sauce or make your own

• Salt and pepper, to taste

• Dried oregano, to taste

• Crushed red pepper, to taste


1. Preheat oven to 425°F.

2. Cut the squash in half lengthwise.

3. Scoop out the seeds. Add whole garlic cloves inside the squash. Season with salt, pepper, oregano and crushed red pepper. Drizzle oil and use a pastry brush to coat evenly.

4. Line a baking tray with parchment paper and place the squash cut size down, with the garlic underneath. Bake for 45 minutes or until the edges start to caramelize.

5. Coat the bottom of a skillet with oil. On medium-high heat, add walnut meat, diced onions and diced bell peppers. Cook for 20-25 minutes.

6. Add marinara sauce and diced tomatoes to the skillet and simmer for additional 10 minutes.

7. Remove squash out of the oven and flip it cut side up. Smash the roasted garlic with a fork. Gently scrape the strands, pulling from the edge of the skin down towards the middle.

8. Fill with the marinara mixture. Sprinkle a layer of vegan cheese and fresh basil.

9. Place back into the oven and broil on high until the cheese is melted and golden.

10. Garnish with more fresh basil and enjoy!


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