Sunday, January 24, 2010
Spaghetti Squash - Vegan, but not Raw.
During these cold winter months I have been craving warm, heartier fare. And, while I don't want my cravings to pull me away from plant-based food, I'm open to some of it being cooked every now and then. Back in October I put together this baked spaghetti squash with a creamy mushroom marinara. I've honestly made it about once per week ever since. It's so simple and requires literally 3 ingredients: 1) the squash, 2) a jar of vegan organic mushroom marinara sauce, 3) Veganaise. Here's what you do:
-Take a whole spaghetti squash and prick holes in it all over (so that it doesn't explode in the oven), I use a small paring knife.
-Place on baking sheet and bake for 1 hour at 375 degrees.
-Allow to cool enough to handle it, then slice open lengthwise. Scoop out seeds and discard. Meanwhile, pour roughly 1.5 cups of marinara sauce into an oven-proof bowl and place in the oven to warm through residual heat (your oven should be off).
-Using the tines of a fork, pull 'spaghetti' strands away from the skin and transfer to a serving platter.
-Mix 2 tbsp of Veganaise into the sauce to make it rich and creamy. Pour sauce over spaghetti squash and serve.