Make quinoa according to package instructions with vegetable broth instead of water
Spaghetti Squash:
Preheat oven to 350 degrees
Slice spaghetti squash in half and remove all seeds with spoon
Place spaghetti squash face down on large baking sheet, add ½ cup water and cover with foil
Cook spaghetti squash for 45 mins
Once cooked, take a fork and scrap out inside of squash into a large baking dish
Cheese Sauce:
Combine water, flour, ground pepper, red pepper flakes, turmeric, nutritional yeast and mix together to combine and set aside
Heat a pan on medium heat, add olive oil to heat
Sautee garlic for 2-3 mins, making sure not to burn
Add sage and cook lightly until fragrant
Next add the liquid flour & spice mixture to the pan. The mixture should begin to bubble and start to thicken, if not – increase heat
Allow sauce to bubble for about 2-3 mins, and then add lemon juice and mustard and cook another 2 mins
Assembly of Casserole:
Pour cheese sauce evenly over squash in baking dish
Top with quinoa and lightly spray with olive oil
Bake at 350 degrees for 20-25 mins and broil on high for last 5-10 mins to brown the top
Notes
Makes approximately 6-8 servings. Great as a main dish or side dish for Thanksgiving! Also – this recipe can be made ahead and baked later (for 30-40 mins instead) – A huge time saver! *Cheese Sauce adapted from “Veganomican – The Ultimate Vegan Cookbook” ***Please buy all organic ingredients if possible***
Recipe by Food Babe at https://foodbabe.com/spaghetti-squash-casserole-a-vegan-thanksgiving-dish/