Sunday, September 14, 2014

Stuffed Spaghetti Squash *Vegan

1. Slice a spaghetti squash in half and smother with olive oil, salt and pepper. Toss into the oven on a parchment lined baking pan and cook for 40 minutes at 425F degrees.
2. While that's going, make whatever type of "red" sauce you like. I used onions, garlic, pureed roasted red peppers, tomato paste, and iItaliandried herbs. Once that's simmering on the stove and the squash is doing its thing, you can take off. (I went for a run...)
3. Pull out squash from oven and, using a large fork, scrape the long strands from the outer squash rind. You'll accumulate a large pile of what looks like spaghetti in your squash bowl. Pour in enough sauce to fill the bowl and mix it with the strands. Add salt and pepper too.
4. Top with whatever you like as a garnish. I used paper-thin slices of red bell pepper, a few dollops of hummus I made the day before, and some chopped parsley. If you're not worried about dairy, a sharp Italian cheese would be great. Broil in the oven until the top is golden and bubbly. (Ideal time for a post-run shower).
5. Serve with some fennel frawns strewn over the top, and a big salad on the side. Serves 2 hungry people. This takes about an hour and fifteen minutes from start to finish, but the actual hands-on time is twenty minutes tops!

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