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!!