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Our second vegan, plant based recipe is another “everything isn’t what it seems dish” 🙂 and spaghetti made from spaghetti squash is seriously good. plant based food at it’s finest.

What you’ll need:

1 package of Like Kebab

1 medium sized spaghetti squash

250g of mushrooms of your choice – chopped or sliced

1/2 onion – finely chopped

1 clove of garlic – minced

1 handfull of sage leaves – fresh or dried

chili flakes

salt

peber

2dl plant cream

What to do:

Cut the spaghetti squash in half on the short side (so you have 2 circle halves, not oval 😉 put the two halves with the cut side down on a baking tray and bake the for about 30 min at 180 degrees. They should be tender, but not mushy.

Fry the onion, garlic and like Kebab on a pan, add the mushrooms and fry for about 5 minutes. In with the sage leaves, chili flakes and plant cream. Season with salt and peber.

When the spaghetti squash is done, use a fork to get as long and spaghetti like pieces out of both of them. 

Serve the “spaghetti” with the creamy sauce and enjoy your gluten free, lower carb, mushroom bowl.