Tuesday, October 15, 2013

Roasted Spaghetti Squash with Vegan Pomodoro Sauce

Roasted Spaghetti Squash with Vegan Pomodoro Sauce
In those cold month when squashes are so abundant, we seem to do the same old, same old with them. You see a lot of soups, mashed sides, and the occasion pastry or dessert. But why not transform it into something really healthy yet hearty. When you are working with spaghetti squash, you may think it is boring. But this squash can be incredible when you put your mind to it, with the right sauce and plenty of TLC, you are all set for a fulfilling meal ahead. The beauty is, its an easy recipe that will taste like you spent all day making it, but only you and I know the truth. No guilt involved either, that always makes seconds easier going down as well.

This recipe shows you how to take that seasonal gourd and turn it into a light yet filling meal that will leave you satisfied and asking for seconds. And the beauty part is, you can! A nice take on a traditional sauce and paired with this seasonal squash. I assure you, you won't be missing the pasta in this recipe. Serve it with your favorite bread and a fresh garden salad. Pair it with your favorite vegan wine and serve it up with a smile. Remember, they won't know how easy it was, make sure you guilt them into doing dishes. ;) ...Enjoy!
Roasted Spaghetti Squash with Vegan Pomodoro Sauce

Ingredients


2 spaghetti squash (about 1 1/2 lb)
1 to 2 Tablespoons oil or vegan butter
2 large cloves garlic, peeled
1 medium onion, chunked
2 medium carrots, peeled and chunked
1 medium red bell pepper, cored and chunked
1 or 2 large portabello mushroom, degiled and minced
2 cans (15oz) diced plum tomatoes with basil, onion, & garlic (fire roasted is a great addition)
1/2 Tablespoon balsamic vinegar
1 teaspoon dried Italian seasoning
2 teaspoons parsley and/basil
1/2 teaspoon red pepper flakes
1 teaspoons salt or to taste
Freshly ground black pepper, to taste
2 Tablespoons nutritional yeast
Fresh basil and/or parsley. for serving

Directions

Squash

Heat oven to 375 Degrees.

Halve squashes lengthwise and scoop out seeds. Cover each cleaned half in tin foil with a little salt and pepper. Lay halves on sheet. Bake 35 minutes or until you can easily pierce shell.



When the squash is cooked, remove from the oven and allow to cool completely. Once cooled, remove from foil and with a fork scrap out the inside. It will resemble angel hair spaghetti.


Sauce

While squash bakes, take your prepped veggies (except the mushrooms) and 1 can of the tomatoes and place it all in the food processor. Pulse to blend it until smooth.

In a medium to large pot, add oil and herbs over medium-high heat. You want to wake up your dried herbs a little, it helps release the flavor. If using fresh, do this as well, only for 1 minute. You don't want these herbs to burn.



Add the pureed mixture and the last can of tomatoes to the heated pan and season with salt and pepper. Stir to combine all the ingredients.



Add the remaining ingredients except fresh basil for garnish and cook, stirring occasionally, for 30 to 45 minutes with the lid on. Lower heat if sauce begins to boil. The longer the sauce cooks, the deeper the flavor gets. And if you want the sauce thicker, remove the lid for the last 15 to 20 minutes of cooking to help thicken it. 

*When preparing the mushrooms, I like to  scrap out the gills. It just turns your recipe dark, I scrap them out with a spoon and then cut up. 






Once your sauce has cooked threw, all the veggies are blended. Remove from the heat and taste for seasoning. Take your spaghetti squash and arrange on plates, pour sauce over squash and garnish with the fresh basil. Serve along side your favorite bread and a fresh garden salad. Store leftover sauce in the fridge or freezer for later meals. Enjoy!

Ready to Serve Roasted Spaghetti Squash with Vegan Pomodoro Sauce




-Amy