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Spaghetti Squash Gratin Vegan MoFo

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I got a ten pound spaghetti squash for $2 at the farmer’s market. It was so big that I wasn’t able to slice the top off without assistance from my husband. I *never* have to ask for help cutting something. Anyways, I cut that bad boy in half, removed the seeds out with an ice cream scoop, chopped up 8 cloves of garlic, threw them in the squash halves, and baked them cut side up at 400 for about an hour.
I scraped the insides and ended up with around 6 cups of spaghetti squash. I thought there would be more!!

After baking this, I really didn’t know what I wanted to do. I had a lot of ideas, but at the end of the day, I decided to do something new rather than something I knew would work. I’ve been in a food rut, so eating outside of the box is a great way of getting myself to be healthy and stay interested. After a few searches, I found a recipe for vegan spaghetti squash gratin made with almond milk and cornstarch. I didn’t have cornstarch, and I’m really not fond of what it does to sauces anyways, so I decided to wing it and make a vegan white bechamel. The catch is that I’m trying to eat clean, so I was reallllllllllllly winging it.

Vegan Spaghetti Squash Gratin
Preheat the oven to 400. You want it nice and hot.

6 cups cooked spaghetti squash
8 roasted garlic cloves
Place the above in a baking dish and set aside.

2 T raw coconut oil
2 T whole wheat flour
2 cups room temperature unsweetened coconut milk (carton-not canned)
1/2 t salt
1/2 t garlic granules
1/4 t ground black pepper
1/4 t nutmeg
Heat coconut oil over medium in a large skillet until very hot. Sprinkle in flour and stir together for 2.5 minutes. Slowly whisk in coconut milk stirring constantly to combine and keep lumps from forming. Add salt, pepper, nutmeg, and garlic granules. Taste to check salt/nutmeg/pepper/garlic levels and add more to taste. Heat over medium high heat until bubbling. Stir constantly until sauce thickens; for about 9 minutes.

Pour sauce over spaghetti squash and stir well to combine.

1/2 c whole wheat panko bread crumbs
1 t melted coconut oil
Combine the above and sprinkle over the top of the spaghetti squash and bechamel sauce mixture. Top with a few turns of fresh ground black pepper.

Bake for 35 minutes; until sauce is bubbling.

Don’t judge my ugly square metal pan. My husband has managed to break two baking dishes and my small pyrex pan. He’s a disaster with glass!!

Fun photogrid instructions:


About laceythevegan

I'm a reader, a food lover, a crazy cat lady, an animal lover, local shopper and local music supporter. You can find me in East Nashville most of the time, shopping, having a drink at a locally owned bar, or eating food at a local restaurant. I like cumin and smoked paprika way more than I should, winter squashes make me happy, and while I do like most fruits, I only *love* berries and mangoes. I'd rather have salty snacks than sweets, and the darker chocolate is, the better. I still think Earth Balance is the best fake butter, Vegenaise is the best vegan mayo, and Almond Milk tastes better than soy milk. Chia seeds are my favorite egg substitute for the most part, and pumpkin tends to bind better than applesauce-especially in chocolate goods. I know a lot about food and nutrition, but that doesn't mean I'm the healthiest person. I tend to avoid eating out because I know I can make food that tastes better at home.

5 responses »

  1. Wow, this sounds super yummy. I love spaghetti squash, I made up a recipe a few years ago that I named “twice baked squetti”…lol. I cook them, core them out & drain the crap out of them. After I get all of the water out I mix the squash with a really hearty veggie spaghetti sauce. Ton’s of mushrooms, green peppers, onions, etc. Then I put it all back in the shell and cover with cheese and bake them for 20 minutes. It’s like a little mini lean cuisine you can bring to work..easy cheesy & soooooooo good.

  2. It’s squash season, for sure! Half my MoFo posts so far have ended up using squash flesh & seeds, but, I’m cooking from my CSA, and that’s what we’re gettin’! That, and TONS of greens (but no kale, don’t get me started!).

    I NEED to know about that iron (?) plastic (?) whisk/fire poker thing pictured above. What’s it’s story?? I have a Danish dough whisk, but that thing is really speaking to me. I have a thing for whisks.

    Vegan Fazool Blog
    MoFo Theme: Homesteadin’ it in October!

    • The whisk is a silicone/plastic blend from pampered chef. it was designed for use in metal pans, so it won’t scratch anything. I love it for grits, roux and thin gravies 🙂

  3. A 10 lb squash?! Holy crap! The gratin looks amazing.

  4. Yum, I love spaghetti squash!


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