Skip to main content

Spaghetti Squash Casserole with Flowering Kale

It seems like every time I think I might want some pasta, I realize what I am really craving is spaghetti squash. I told y'all about my weird love affair with this delectable little fellow when I posted about the spaghetti squash alfredo I made the other night. 

Well nothing has changed. I still think about him day and night. I wonder when I will get to see him again.

Don't worry I know how bizarre this all sounds. When you meet your vegmate you'll know exactly what I mean. Right now I am stuck in some weird love menage quatre with oyster mushrooms, brussels sprouts, and spaghetti squash. The suspense of it all is killing me; I hope it lasts.

1 spaghetti squash, halved and seeded
1 onion, sliced
1 flax egg, (1/4 c water + 1 tbsp ground flax)
1 bunch flowering kale, chopped
2 garlic clove, divided and minced
1 c cashews
juice from 1/2 a lemon
2 tbsp Herbs de Provence
salt and pepper
>1/4 c non-dairy milk

3 tbsp nutritional yeast
  1. Preheat the oven to 400.
  2. In a small bowl, cover the cashews in water and let them relax until we get back to them. 
  3. Put your squash on a pan, cut side down, and bake for 50 minutes.
    Meanwhile back at the counter top, combine the flax egg, flowering kale, 1 garlic clove, salt, and pepper and let it sit for a sec. 
  4. When you get a chance to get back to your range top, slowly caramelize those onion slices on medium low heat until they are good and brown. While you are waiting for them to get nice and well done, skip down to the next step.
  5. Pull out your handy-dandy food processor and process up those soaking cashews -- after you drain them, of course. Process with the other minced garlic clove, lemon juice, herbs, salt, and pepper. Add in your non-dairy milk a tbsp at a time until you think you've got a ricotta cheesh-ish mixture. 
  6. Using a fork, pull out your spaghetti and add to the cashew-"ricotta" mixture. 
  7. Plop that mess into a baking dish, spread those well-done onion slices on top, sprinkle with nutritional yeast, and bake until bubbly-yummy (about 25 minutes, or so).  


Popular posts from this blog



I’m not gonna lie to you my pizza was very bomb but everything else was very not.

Firenza (located in downtown Boise) looks, feels, and acts like a corporate fast food franchise because it is a corporate fast food franchise but it’s a corporate fast food franchise that offers vegan pizza, and if it wasn’t for the damn up-charges it would be, on the cheap. 

My guests and I walked through the front door of Firenza (which was kinda hard to find to be honest) and I immediately got thrown back to my high school cafeteria and not in a pleasant way. Imagine bare white walls and what looks like a giant high school logo painted over a pizza assembly line. 
We approached the pizza assembly line and I immediately told the staff member who welcomed us that this was our first time visiting the restaurant and asked for guidance. They said ok and blankly stared at us until I eventually broke the awkward silence and started asking about vegan options. 
The sauces on the menu were clearly marked as veg…

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Savory Taco Pancakes

Below is an actual text I sent to my partner and son, but first some context: I practice Intermittent Fasting every day, so breakfast doesn't get served until noon or later daily - thus it's not really referred to as breakfast. We usually refer to it as "first meal" and sometimes brunch. My kid and partner can't really handle the late first meal on the weekends, but they deal surprisingly well. While I was making first meal today, my son was snacking on leftover cold pizza from yesterday and my partner was chugging a blueberry protein shake. So what does this have to do with the above referenced text? Well when they grew tired of waiting on me to finish putting together this dish, they decided to run down to our closest music store and grab some new guitar strings. Almost immediately after their departure, I had completed today's first meal and let me tell you I feel like a completed a masterpiece. So here's the text I sent in a group message as the van w…