Tag Archives: #paleooption

Cheesy Veggie Stuffed Spaghetti Squash (Vegan & Gluten-free)

This summer I’m enjoying fresh summer produce and vegetables. Give me all the zucchini and squash! We recently went camping, and I’m always looking for easy healthy food to bring with us. These spaghetti squash boats were a crowd pleaser last weekend at our camping trip! If you like to camp, this dish is perfect prepared in advance, wrapped in foil, kept on ice in your cooler, and placed on your grill in a small pan to heat up for a healthy dinner! Makes it so easy to just throw it on your grill and sit around a fire and relax after a long day of hiking.

Cheesy Veggie Stuffed Spaghetti Squash

Cheesy Veggie Stuffed Spaghetti Squash (vegan & gluten-free)

  • Servings: 4 serving
  • Difficulty: easy
  • Print

A spaghetti squash stuffed with zucchini, summer squash, spinach, tomatoes, and white beans in a creamy cashew cream sauce.

Tip: (1) Select a large Spaghetti Squash or half the recipe for a small one. (2) I like to cook my spaghetti squash the night before to make for easy prep the day that I cook it (3) Drain some of the excess liquid from the squash. (4) Soak cashews (4 – 8 hours) or place them in boiling water right before prepping the dish. (5) Make it paleo be eliminating the beans.

Credit: My Real Dish



  • Large spaghetti squash (~7 ¼ cups cooked squash)
  • 2 medium zucchinis (~3 cups chopped)
  • 1 summer squash (~1 cup chopped)
  • 1 onion, chopped
  • 1 tablespoon minced garlic
  • ½ teaspoon Redmond Real Salt
  • ¼ teaspoon black pepper
  • 4 tablespoons grape seed oil
  • 4 cups spinach 
  • 1 – 15 oz can of diced tomatoes, drained
  • 1 – 15 oz can northern white beans, rinsed

Vegan Cheese Sauce

  • 2 cups cashews (soaked for at least 4 hours, or soaked in boiling water for 10 minutes)
  • 4 tablespoons lemon (~2 small lemon juiced)
  • 5 tablespoons tapioca starch
  • 2 teaspoons Redmond Real Salt
  • 4 tablespoons nutritional yeast
  • 4 tablespoons minced garlic
  • 1 cup vegetable stock (gluten-free, MSG-free)


  1. Boil the water for cashews and soak them in boiling water (if you didn’t soak them overnight in advance)
  2. Heat oven to 400.
  3. Prepare the spaghetti squash next. Slice the squash in half horizontally, place the squash insides down into a roasting pan, add a little water (~1/2 inch) to the roasting pan, and cook squash for 30 – 45 minutes until it is tender when pricked with a fork. Begin prepping the rest of the meal while the squash cooks. Or, prepare the squash in advance so you can come home and whip together a healthy meal in 30 minutes!
  4. While the spaghetti squash is cooking, prepare the vegetables. Chop the onion. Clean the summer squash and zucchini using cold water and a vegetable cleaner (I like Thieves Fruit & Veggie Spray), and cut off both ends. Slice the zucchini and the summer squash in half horizontally and then slice small cylinders ~1/4″ thick.
  5. In a large sauté pan, heat 3 of the tablespoons of grape seed oil on medium high heat. Add onion, garlic, summer squash, zucchini, Real Salt and pepper, and sauté for ~3 – 4 minutes.
  6. Add the last 1 tablespoon of grape seed oil to pan along with 4 cups spinach. Sauté for an additional ~3 minutes until vegetables are slightly tender, spinach is wilted, and onion is translucent. Remove from heat and set aside.
  7. Drain and rinse northern white beans until the water runs clear and there is no foam.
  8. Drain the can of tomatoes and set aside.
  9. Prepare the vegan cheese sauce. Rinse the soaked cashews thoroughly until the water runs clear (this helps you easily digest the nuts). Place the vegan cheese sauce ingredients in the Vitamix or high powered blender and mix until thoroughly combined and smooth.
  10. Remove the spaghetti squash from oven. Scoop out the seeds and discard them (I use an ice cream scooper), scoop the squash out of the shell and place it in a mixing bowl, drain excess spaghetti squash liquid.  Fold in the vegan cheese sauce until evenly combined.
  11. Add sautéd vegetables, can of tomatoes, and white beans to the cheesy spaghetti squash and gently distribute the veggies.
  12. Place squash mixture back into the shells into the pan and cook for 20 minutes in the oven or until browned.

What are some of your favorite summer meals?



Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

Chocolate Avocado Mousse (Vegan, Gluten-free, & Paleo option)

It is difficult to make a vegan pudding that doesn’t taste weird. After an unfortunate incident with a Hershey’s pudding mix, it is not gluten-free – look out for a label that says modified food starch, I went to the Enjoy Life website in order to find an allergy friendly recipe to make. They have awesome recipes! I made it my own, by changing it slightly. This is my go-to recipe when I want a pudding or mousse, or use my Easy Chocolate Crumb Crust recipe to make a chocolate pie or even a chocolate lasagna.


  • 3/4 cup chocolate chips (Enjoy Life Foods Mini Chips for vegan or  Lily’s Baking Chips to make them Paleo) 
  • 4 very ripe large (8 ounce) avocados, peeled and pitted
  • 3/4 cup agave
  • 1/2 cup cacao powder
  • 1/3 cup almond milk (or non-dairy milk)
  • 1 tablespoon pure vanilla extract
  • 1/4 teaspoon Redmond Real Salt


  1. Place the chocolate chips in a small bowl. Microwave for 30 seconds, stir and repeat until melted. You can also put the bowl over a pan of boiling water and stir to melt or use a double boiler.
  2. Peel and pit your avocados, and place them in your Vitamix or food processor.IMG_1258.jpg
  3. Add the melted chips, avocados, agave, cacao powder, non-dairy milk, vanilla, and salt.
  4. Blend until smooth and creamy, scraping the sides of the bowl as needed.IMG_1259.JPG
  5. Spoon into container and refrigerate for at least 3 hours (it can be prepared a day in advance).
  6. Garnish with fresh raspberries or strawberries and serve, use the perfect chocolate pie crust and make a chocolate mousse pie with the chocolate crumb crust, or save for to make the Chocolate Lasagna!
  7. I served it in small rice bowls that I got from Pier One Imports. chocolate mousse cover.jpg