Who doesn’t love a good spaghetti? However now that the New Year is here, my diet has taken a reality check for the next 30 days as I am on a Vegan Challenge. I must say, this is easier than it seems especially once you fully commit to the restricted diet. Thankfully majority of your favorite super markets are expanding their organic and vegan selection so making this recipe will be a piece of cake.
Vegan Italian Sausage & Artichoke Squash Spaghetti Recipe
Delicious and healthy grain-free version of sophisticated spaghetti
Cut squash in half (oblong way) and scrap out all of the seeds then place on a large baking sheet and put in the oven.
Allow the squash to cook for 45-50 minutes or until a little browning on the edges. Be sure to not overcook or the squash meat will be mushy to fork.
Combine the artichoke and garlic in a lightly oiled pan and cook down for 2-3 minutes on medium heat. Then add the Tofurky sausage and kale and cook for another 3 minutes. Remove from heat and set aside.
In a small sauce pot add marinara and cook for 5 minutes- string periodically. Once warm set off to the side
Once squash is fully cooked remove from oven to cool for 2-3 minutes then grab a fork and begin scrapping the inside. Remove half of the noodles and begin layering your pasta with the sausage fixings then a layer of marinara. Finally top with cheese and lightly drizzle olive oil
Place in oven on high broil for 2-3 minutes or until desired color.
Serve immediately and enjoy
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