Creamy Vegan Risotto in Spaghetti Squash

I like rice and creamy foods, so it naturally follows that risotto and I have been good friends. Well, that was the case, until I decided to pursue a vegan lifestyle. I was afraid that risotto was a friend that couldn't stay. Then I got to thinking about it. They always say we try to change those that we care about, so why couldn't I alter risotto so that it could stay in my life? I began a quest to see this acomplished and now risotto and I are still great friends!

Creamy Vegan Risotto in Spaghetti Squash

Ingredients:

• 1 Medium sized Spaghetti Squash
• Approximately 2 Tablespoons Vegan Margarine or Olive Oil
• Sprinkling of Sea Salt (optional)

Rice: 

• 12 oz. Arborio Rice
• 4 cups (heated) Vegetable Stock
• 1 small chopped Onion or 1 T Onion Powder
• 1/2 T vegan Margarine
• 1/4 - 1/2 cup vegan "Cream"
• Sea Salt to taste

"Cream"

• 1/3 block Soft Tofu
• 2 T Vegan Cream Cheese (optional)
• 1 T  Yeast Flakes
• Sea Salt to taste
• Small amount of Soy Creamer or Soy / Almond Milk to desired "cream" consistency

Step 1-Prepare the Squash

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the squash in half: lengthwise.
• If you don't have the spaghetti variety, feel free to try another such as acorn.
• Spoon out the stringy inside that contains the seeds.
• This will leave a nice, clean little bowl shape for your rice.



• Spread the margarine on the inside of the squash
• Be sure to check your margarine to be sure it is vegan. Upon getting mine home, after a cursory glance at the ingredients at the store, I found that it contained a small amount of whey.   
• Lightly sprinkle the sea salt on the margarine covered squash
• You may leave the salt out to reduce the sodium, if you wish.

• Place the squash buttered side down in a baking dish.
• Bake for about 40 mins, or until soft enough for a knife to poke through from the outside.
  
  
  
  
  

Step 2 -Prepare the Rice 

• In a medium-sized heavy-bottomed saucepan, saute the onion in margarine until golden.
• If you want to add anything else, such as mushrooms (highly recommended), do so now.
• Add the rice and stir until well-coated and translucent. 

 Step 3

• Add 1/2 cup of the vegetable stock and cook until absorbed.
• Add an additional 1 cup of the vegetable stock and simmer (barely boiling) gently.
• Keep an eye on the rice, when the stock has been absorbed, add another cup.
• Continue doing this for about 18-20 minutes, until the rice is cooked.

Step 4

• Stir in the cream and salt to taste. 
• Remove from heat, cover, and set aside for about 2 minutes before serving. 

 Step 5

• Remove the squash from the oven and place on a serving plate: inside up. 
• Spoon the desired amount of risotto into the squash bowl.
• Sprinkle on some vegan Parmesan if you have some on hand.
• Enjoy!

 

Notes: Trader Joe's has a great deal on their box of Arborio rice. Also, they now have their own brand of vegan cream cheese that is just under $2 and is awesome. It's called "This is not a Tub of Cream Cheese". It is red and white and usually stocked near the veggie meats, not the cheese, although it may vary by store.