Baked Veggie Spaghetti Squash
>> Monday, January 5, 2015
Here’s a quick-cooking vegan dinner worth making this week! My family cooking goal for this year is to lighten up on the dairy and breads. Full disclosure: We tend to not feel as full without these ingredients, so I’m thinking in terms of bulk and protein and all-the-veggies to fill our tummies. It’s a slow process, but it’s definitely something I feel strongly about.
But Pizza Thursday will remain on the calendar until the end of time. Sunday night? This guy provided more than enough sustenance as a main course. We served it with some kale chips on the side and some Greek yogurt for dipping!
BAKED VEGGIE SPAGHETTI SQUASH
What you’ll need . . .
- 1 medium-large spaghetti squash
- 1/2 cup salsa (or pasta sauce) of choice
- 1 large bell pepper, chopped
- 1 can black beans, drained + rinsed
- (corn, olives, etc. add-ins)
- 2 tablespoons nutritional yeast
- 1 teaspoon smoked paprika
- salt + pepper
- Cheese -- optional
- Preheat oven to 375 degrees F. Slice squash in half and scoop out the seeds. Place cuts down on a baking sheet lined with parchment and bake for 45 minutes.
- Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
- In a large stock pot, heat a couple tablespoons of olive oil over medium-high heat, then toss in the chopped pepper (and whatever add-ins you’re using) and cook for a few minutes. Add the salsa, nutritional yeast, paprika (and other spices, like cumin and chili powder), salt, and pepper.
- Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
- Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
- Stuff squash shells and serve immediately. You can also top with a little shredded cheese and broil until browned and bubbly.
// Alternatively, you can place the stuffed squash in your refrigerator up to a day in advance and re-heat for later consumption. That’s what I did. We also topped ours with a heaping helping of hot sauce (after Ada had carved out her portion).
Enjoy! And don’t miss this morning’s post: My 2015 Goals.
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