Baked Veggie Spaghetti Squash

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

Method . . . 

1. 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.
2. Remove squash from oven and let cool slightly before using a fork to scoop out the flesh (that resembles spaghetti, hence the name).
3. 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. 
4. Seriously -- go crazy adding in whatever else you think would work in this dish. It’s totally adaptable in that way.
5. Stir well, then toss in the squash “spaghetti” and continue mixing until fully incorporated.
6. 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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New School Spaghetti

When I was young, my all-time favorite dinner dish was Irish-Italian Spaghetti. Full of ground beef, onions, mushroom and tomato soups . . . it's not exactly something I see myself eating now. However, it's a family favorite -- despite the fact that not one of us has even a drop of Irish or Italian blood in our bodies. I haven't had the meal in years -- we're talking since the early 1990s. So, the other night when we didn't know what to make for dinner . . . I thought it'd be fun to recreate the sauce to meet my new and improved tastes.

The recipe is indeed a winner -- and incorporates even more exotic flavors than the original. As well, I'm thinking it might be a meat-eater pleaser. You'll have to let me know . . .

What you'll need . . .

• 1 package Boca veggie crumbles (vegan -- found in the freezer section -- or any other ground beef veggie substitute, be careful to read ingredients for vegan-ness)
• 1/2 cup chopped onion
• 1 can of fire-roasted tomatoes
• 1 can of soymilk (I used Silk -- see why it's measured this way below . . .)
• 1 cup chopped shiitake mushrooms
• 1/2 teaspoon cayenne pepper
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• dash of salt
• handful of flour
• 1/4 to 1/2 teaspoon bottled hot sauce
• 10 to 12 ounces dried wheat spaghetti
• 1 tablespoon olive oil
  

Method . . .

1. Cook spaghetti according to the package's directions while making the sauce. Set aside when done.
2. In a large saucepan, add oil and onions and cook over medium heat until onions are translucent.
3. Add the veggie crumbles and shiitake mushrooms and cook another five minutes, until tender.
4. Put the can of fire-roasted tomatoes (do not drain and keep the can) into a food processor and blend until smooth. Then pour the tomatoes into the pan.
5. Fill the can with the soymilk and add it to the pan (you just want equal amounts of soymilk and tomato).
6. Add the cayenne pepper, garlic powder, pepper, salt, and hot sauce. Bring contents to a low boil, then bring heat down to a simmer.
7. You will want to add a handful or two of flour to thicken the mixture. Mix well . . . then cover and simmer for 20 minutes. (This allows the veggie crumbles to plump and the sauce to thicken.)
8. Makes approx. 6 servings. And it tastes good the next day!!!

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