200 - 250gspinach[7 - 9 oz. or 7 - 8 cups, packed]
120mlcoconut milk[1/2 cup]
60mlcoconut milk[1/4 cup]
A few sprigs of herbs: thyme and dillor other
1 1/2litrehomemade oat milk6 cups
2tablespoonsflouruse 1 tablespoon cornstarch for gluten-free version. Add 2 more tablespoons flour [or 1 more tablespoon cornstarch] if not using homemade oat milk
Breadcrumbs for topping
Preheat the oven at 180° Celsius or 350° Fahrenheit.
Prepare the spaghetti squash for baking:
First, cut the spaghetti squash in half lengthwise. Remove the seeds with the help of a spoon.
Place the squash on a baking tray, lined with parchment paper, with the inside of the squash facing down.
Bake for 45 minutes.
Prepare the potatoes for baking:
Start preparing the potatoes. Peel and cut them into slices of about 1/2 cm thickness.
Grease a rectangular baking dish (this is the same dish we are going to use for the gratin).
Place a layer of the potato slices on the bottom. Pour 1/2 cup of coconut milk on the potatoes then top with the rest.
Pour another 1/4 cup of coconut milk on the second layer of potatoes.
Cover the dish with aluminium foil (this is important for the potatoes to cook).
Place this in the oven to bake together with the spaghetti squash. The potatoes should be ready in about 30 minutes. (So, both the squash and potatoes should be ready at the end of 45 minutes)
Continue to prepare the other vegetables:
Slice the mushrooms. Deseed the chili, then finely chop it. Set these aside.
Place the spinach in a skillet and cook until slightly wilted.
Now make the sauce:
Pour the oat milk in a saucepan. Add the flour, then nutritional yeast. Stir and mix well. Add a couple sprigs of thyme. Add the lemon juice.
Turn on the heat on medium and heat for about 12 minutes. The sauce would have thicken and should not be too runny. Add salt. Turn off heat and set aside.
After 45 minutes, the squash and potatoes should be ready.
Remove them from the oven and test if they are done with a fork. If they are soft, they are cooked.
Scrape the flesh of the spaghetti squash with a fork and scoop out the strands.
Now we are ready to assemble the gratin dish:
We are going to proceed in alternating layers of vegetables and sauce. We will need four layers of sauce, so estimate 4 parts when adding the sauce.
Pour a layer of sauce on the potatoes followed by a layer of spaghetti squash.
Next, sprinkle the chilies evenly, then add some chopped dill.
Drizzle another layer of the sauce on the squash then add the spinach.
Add the mushrooms then drizzle some more sauce on top.
Next add a final layer of spaghetti squash followed by a layer of the remaining sauce.
Sprinkle with breadcrumbs.
Bake for another 30 minutes.
After 30 minutes, leave the gratin to cool for 15 minutes before cutting and serving.
Make Homemade oat milk using this recipe - https://veganlovlie.com/homemade-oat-milk/To make homemade oat milk, adjust proportion to 2 cups quick oats + 6 cups water. Use gluten-free oats for gluten-free version, or other non-dairy milk.Link to original recipe - Spaghetti Squash Gratin - https://veganlovlie.com/and-i-shall-eat-strands-of-gold/
Spaghetti Squash Gratin • https://veganlovlie.com/and-i-shall-eat-strands-of-gold/ • November 9, 2014