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Here’s a meal you’re going to love! It’s the ultimate in vegan comfort food, and much easier to make than you might think. What a great way to prepare spaghetti squash! You’ll feel nice and full after devouring this meal.
The addition of tofu feta makes this entrée special. Once you add the tofu feta to the vegan cream cheese, you’ll end up with a texture so rich and decadent that you’ll swear you’re eating a dairy-based dish. But there’s no need for animal products…this meal is a winner!
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Vegan, Gluten-Free Stuffed Spaghetti Squash
TOFU FETA INGREDIENTS
1/2 block extra-firm tofu
1/2 cup olive oil
2 tablespoons fresh basil, chopped
1 tablespoon dried oregano
1 tablespoon dried thyme
2 garlic cloves, minced
1 1/2 teaspoon sea salt
1 teaspoon paprika
1/2 teaspoon black pepper
SPAGHETTI SQUASH INGREDIENTS
1 spaghetti squash, sliced in half
2 tablespoons olive oil, divided in half
3 garlic cloves, minced
1 cup chopped spinach
2/3 cups vegan cream cheese
1 cup vegan feta cheese
sea salt and black pepper to taste
Begin by preparing your tofu feta. Chop the tofu into small cubes and place them in a medium-sized mixing bowl. Add the rest of the ingredients and toss them together until the tofu is covered.
Cover the mixing bowl and place it into your refrigerator for at least two hours. The longer, the better. You want it to marinate thoroughly.
While your tofu is marinating, chop the spaghetti squash in half. Brush the halves lightly with one tablespoon of olive oil, sprinkle them with sea salt and pepper, and place them upside-down on a cookie sheet. Bake at 400 degrees for about 45 minutes, until the squash is tender.
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Remove the squash from the oven and stir the insides with a fork to make “noodles.” Let the two halves cool slightly. Heat the rest of the olive oil in a frying pan and add the minced garlic. Sauté for a minute, then toss in the spinach leaves. Continue sautéing for 1-2 more minutes and add the vegan cream cheese. Stir until the contents of the pan are creamy and smooth.
Scoop the mixture into the squash halves and then add the tofu feta mixture. If you like, you can sprinkle some walnuts or pine nuts on top. Return the filled squash halves to your oven and bake for 10 minutes more. You can broil them for a couple extra minutes if you want a lovely, golden-brown effect.
Remove from your oven and serve piping hot! These stuffed spaghetti squash halves should be quite filling, and will serve up to four people if you slice each of them in half. Leftovers can be covered and stored in your refrigerator for up to three days. They taste just as good reheated!
We love this stuffed spaghetti dish, and feel certain you will too. Bon Appetit!
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