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
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.
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.
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.
|Ready to Serve Roasted Spaghetti Squash with Vegan Pomodoro Sauce|