When spaghetti squash meets savory soy magic, you get a bowl that’s cozy, flavorful, and dangerously easy to love. Light in texture but rich in flavor, this is an elegant, vegetable-forward twist on a classic comfort bowl, that’s easy to cook and an excellent dinner guest dinner.

Here we go:

Ingredients with their approximate protein breakdown:

• 1 Spaghetti Squash ~5 g
• 2 Sausages : ~ 38 g (I used ‘Field Roast – Apple & Sage Sausages’)
• 1 tsp Olive Oil: ~0 g
• 2 tbsp Peanut Butter: ~7 g
• 4 tbsp Soy Sauce: ~2 g

I garnished it with a little bit of sprouts and nutritional yeast.

Estimated total protein

≈ 52 grams of protein

Notes*
-Most of the protein here comes from the sausages.

DIRECTIONS:

1. PREHEAT THE OVEN ON 380F.
2. CUT 1 SPAGHETTI SQUASH IN HALF AND DRIZZLE 1 tsp OLIVE OIL.
3. FLIP THEM ON THE OTHER SIDE. (it bakes them better)
4. CUT THE SAUSAGES INTO SMALL CIRCLES.
5. BAKE THE SQUASH ON 380 f FOR 1hr, AND THE SAUSAGES FOR 30 min.
6. MEANWHILE, MIX 4 tbsp SOY SAUCE WITH 2 tsp PEANUT BUTTER.
7. ONCE BAKED, SCRAPE THE INSIDE INTO SPAGHETTI-LIKE STRANDS.
8. MIX THE SPAGHETTI, SOY SAUCE AND THE SAUSEGES TOGETHER.
9. ENJOY.

Here is the video, you can subscribe on YouTube for more healthy and vegan recipes. All the support goes to the animals.

• Cruelty Free
• Dairy Free
• Gluten Free
• Healthy
• Plant Based
• Sugar Free
• Vegan