Over the weekend I roasted a spaghetti squash and then added some broccoli and diced tomatoes with fresh spices…..Mmmmm. Then I grabbed some walnut and sun-dried tomato “meat” to make the dish similar to spaghetti with meat sauce….vegan style. It had a lot of flavors and now I can’t wait to have the leftovers. It takes a while for this recipe but you can roast the squash and make the walnut meat a head of time and then just throw it all together when you are ready.
1 spaghetti squash
walnut and sun-dried tomato “taco meat”
salt and pepper
jalapeno pepper (you could use red pepper flakes)
Cut a spaghetti squash in half and put it on a pan outside up (opposite from the above picture). Roast it at 375 for about 30 minutes. Take it out and turn the squash over (like the picture) and add a little olive oil, minced garlic, salt and pepper. Roast for another 15 to 20 minutes. Let the squash cool for 20 minutes and then using a fork separate the strands into a bowl.
See my old blog on how to make the walnut taco meat (listed under the lasagna recipe). Basically just processing walnuts, sun-dried tomatoes, olive oil, cayenne pepper (or chili powder) and some salt and pepper)
In a saute pan, heat up a little olive oil and saute some garlic, jalapeno, diced tomatoes and broccoli. Place some spaghetti squash on a plate and then top with the sautéed veggies and some walnut meat. Sprinkle some chopped basil and salt and pepper to taste on top.
So much better and healthier than the spaghetti and meatballs we all grew up on. Enjoy!
Choosing healthy living over dying 🙂