1 spaghetti squash (no larger than 3 pounds)
1 onion, chopped
1 container sliced mushrooms
4 cloves garlic, minced
1 carrot, grated
1 10 oz can tomato sauce, unseasoned
1 can navy beans, rinsed and drained
1 teaspoon Italian seasoning
1 teaspoon dried parsley
1 teaspoon red pepper flake
Vegan egg (1 tablespoon flax seed, 2 tablespoons water--mix in a small bowl and let sit for 15 minutes)
salt and pepper to taste
1 cup unsweetened almond milk
1/4 cup raw cashews, soaked for 30 minutes
1/4 cup nutritional yeast
1 tablespoon corn starch
1 Tablespoon lemon juice
1 Tablespoon brown mustard
1 cup fresh baby spinach
Preheat oven to 375.
Cut the spaghetti squash in half, lengthwise and scrape out the seeds and pulp. Place squash face down on a foil-lined baking dish lightly spritzed with cooking spray. Bake for 50 minutes.
Meanwhile, prepare vegan egg (directions above) and heat a medium sized saucepan. Add onion, mushrooms, garlic, and carrot. Cook until everything has slightly softened. Add beans, sauce, and seasonings. Stir to combine. Remove from heat and set aside.
Next, prepare the filling. Combine all ingredients except for the spinach in a food processor. Process the ingredients until they are smooth. Set aside.
Using a fork, scrape out the "spaghetti strands" and place into the onion, bean, sauce mixture. Stir to combine all of the ingredients.
Bake for 20 minutes or until bubbly. Let sit for 10 minutes before serving so the mixture can thicken, slightly.
Serve and enjoy!