Thanksgiving Stuffed Spaghetti Squash
The leaves are changing colors, there’s a chill in the air, fall is finally here! Out of all the seasons that Southern California somewhat has, fall is my absolute favorite. I love the coziness of this season, the way the air feels on my skin. I probably sound completely weird, but I’m sure some of you have felt the feeling I’m talking about!
Thanksgiving has always been a big holiday celebrated in my family. As a kid I have memories of being at home with my family or at my Nona’s house in Las Vegas. When my Nona was still alive we celebrated Thanksgiving very traditional Italian style. Our first round of food would be lasagna, garlic bread, spaghetti, anything Italian it was on the table. Next would come all the traditional Thanksgiving fixons; stuffing, cranberry sauce, yams, mashed potatoes, and of course the turkey. I would be lying to you guys if I said I didn’t indulge in large amounts of turkey. For 22 years of my life I was a carnivore, I can’t deny that!
This year since I am now officially vegan, my brain was spinning with ideas of what I should make. My first one to start off is Thanksgiving Stuffed Spaghetti Squash! I call it “Thanksgiving Stuffed” because of all the warm and hearty flavors stuffed inside. I used sage, thyme, oregano, and rosemary to give this dish all the turkey flavor without the obvious turkey. The sweet strings of the spaghetti squash match perfectly with the comforting flavors of the seasoned lentils and walnuts. The walnuts give the dish a nutty flavor while also adding in protein and nutrients. What up extra omega-3 fatty acids and antioxidants! I also added in cremini mushrooms and red onion to add another depth of flavor. On top I drizzled a homemade lemony sunflower seed crema for the citrus kick this dish needs! Seriously a vegans Thanksgiving dream!
Yield: 4 servings
Vegan and Gluten Free
Category: Thanksgiving Feast
Prep time: 30 minutes Total time: about 90 minutes
2 medium sized spaghetti squash
1 cup walnuts
1 cup lentils
2 ¼ cups + ¼ cup low sodium organic veggie stock
½ red onion, chopped finely
1 cup chopped mushrooms
2-3 garlic cloves
1 ½ tsp dried sage
1 ½ tsp dried thyme
1 ½ tsp oregano
1 ½ tsp fresh rosemary
¼ cup + 1 tbsp avocado oil
Himalayan salt and pepper to taste
Lemony Sunflower Seed Crema:
½ cup raw soaked sunflower seeds (I soaked them for about 2 hours)
⅔ cup water
½ juice lemon
½ tsp Himalayan salt
¼ tsp pepper
1. First cook lentils in 2 ¼ cups of veggie stock. First bring veggie stock to boil, add in lentils, then reduce to low and cook covered for 35-40 minutes.
2. Preheat oven to 450 F
3. Carefully cut both spaghetti squash in half, long ways.
4. In a small saucepan heat ¼ cup avocado oil and ½ tsp of each of the seasonings. Bring to slight simmer.
5. Brush the insides of each squash with herb mix.
6. Place onto baking sheets, and roast for 35-45 minutes.
7. Once lentils are cooked and all liquid is gone, add walnuts and lentils to food processor. Pulse until combined, but don’t over mix.
8. Saute chopped red onion and mushroom in 1 tbsp avocado oil. Once almost cooked add in chopped garlic.
9. Transfer lentil and walnut mixture to veggie mixture. Add in all leftover spices and ¼ cup veggie stock.
10. Once spaghetti squash is done, remove from oven.
11. Carefully using a fork, shred squash until “noodles” are formed.
12. Once you’ve reached desired amount of noodles, top each squash with ¼ of the lentil and walnut mixture.
13. Place back in oven and cook for an additional 10 minutes.
14. While that’s cooking, add all sunflower seed crema ingredients to a blender. Blend until completely smooth, you may need to add more water.
15. For plating, drizzle crema on top, add some micro kale with greens, and a little red pepper flakes for spice.
I hope you enjoy!
Sending you love and light on this beautiful day or night where your beautiful soul may be.