Eosinophilic Esophagitis Friendly Vegan Stuffed Spaghetti Squash
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.5(4)
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Learn more →Ingredients
4 servings
For the squash
- 2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
- ¼ tsp black pepper, divided
For the filling
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium red bell pepper, finely diced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) green or brown lentils, drained and rinsed
- ½ cup vegetable broth
- 2 cups baby spinach, roughly chopped
- 3 tbsp nutritional yeast, divided
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a large baking sheet with parchment paper.
- 2
Brush the cut sides of the spaghetti squash halves with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Place cut-side down on the prepared baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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