It’s classic NCK spaghetti squash pie, gone vegan. The recipe got streamlined to minimize ingredients and simplify prep since the original version, and now it’s dairy and egg free! It also now makes TWO pies, because the more spaghetti squash pie, the better (and it’s freezer friendly).
2 large spaghetti squash, 3 to 4 lbs. each
Olive oil cooking spray
Salt and pepper
2 C raw cashews
1 C water
2 Tbsp lemon juice
2 tsp apple cider vinegar
1/2 tsp dijon mustard
3 Tbsp nutritional yeast
1 bag (2 C) grated vegan mozzarella (I love Violife Foods brand)
Fresh basil, chopped, for serving
Roast the squash. Preheat oven to 400F. Cut off stem end of spaghetti squash, halve lengthwise, and use a spoon to scrape seeds out. Spray open squash halves with cooking spray and season generously with salt and pepper. Bake squash cut side down on a parchment lined baking sheet for about 45 minutes, until just soft when pressed gently with a finger.
Remove squash from oven and immediately turn cut side up on a cutting board. Drain excess liquid from baking sheet and line with two layers of paper towels (or a clean kitchen towel). Hold squash with tongs and use a fork to scrape out “noodles”. Spread in an even layer on the baking sheet, then cool to room temp.
If using “noodles” immediately, press another double layer of paper towels on top to absorb more moisture. If making ahead, transfer to a paper towel lined container, so as much liquid as possible gets removed!
Make the cashew “ricotta”. In a high powered blender (see notes) combine cashews, 1 cup water, lemon juice, vinegar, 1/2 tsp salt (kosher or sea), mustard, and nutritional yeast until very smooth and creamy. This may take several minutes. Refrigerate if not using immediately.
To assemble the pies, spray two pie pans with oil. In a mixing bowl, combine squash noodles and cashew ricotta, plus a generous sprinkle of salt and pepper, until well mixed (a fork works well). Distribute squash mixture between the two pie pans and smooth the surface. Top each pie with two to two and a half cups of lentil marinara sauce, then sprinkle generously with mozzarella (about 3/4 cup per pie).
Cover with foil, tenting the foil so it doesn’t touch the mozzarella. Bake pies on middle oven rack for about 25 minutes, until bubbly and cheese is melted. Remove foil while the pies cool for at least 10 minutes, then serve with fresh basil. Or, continue cooling before refrigerating for up to five days.
Prepare the squash noodles ahead of time or use the roasting time to prep the rest of the recipe, to minimize prep time.
If using a non-high powered blender, soak cashews four hours (or as much as overnight), before blending.
Freezing notes: Assemble the pies as directed, refrigerate until cold, then top with the mozzarella shreds. Place in a large freezer bag or seal well with foil or plastic wrap to freeze (still in the pan–disposable pie plates work well). Thaw completely before baking according to recipe instructions, adding more time if the center of the pie isn’t warm.
Cashew ricotta slightly adapted from the one in Cookie and Kate’s vegan lasagna.
Keywords: spaghetti squash, lentils, casserole, comfort food