Friday, January 6, 2017

Spaghetti Squash Skillet

I saw this recipe over at Clean Food Crush and wanted to make it vegan. I just happened to have a spaghetti squash and all the ingredients. The picture doesn't do it justice, this is a really delicious dish that uses spaghetti squash in place of pasta.

  • 1 spaghetti squash, medium sized
  • 1 teaspoon extra virgin olive oil
  • 1 package Beyond Meat Crumbles
  • 1 small sweet onion, diced (about 1 cup)
  • 4 cloves garlic, minced
  • 1/3 cup green bell pepper, diced
  • 1/2 cup fresh mushrooms, sliced
  • 2 cans diced tomatoes, undrained
  • 1 (15 oz) can tomato sauce
  • 2 tablespoons fresh parsley
  • 2 teaspoons dried basil
  • 1/2 teaspoon dried oregano
  • sea salt and pepper to taste

Cut the squash in half, scoop out seeds. Lightly coast the inside with olive oil and bake at 375F on a foil covered cookie sheet for about 45 minutes. Cool a bit.

Use a fork to shred the "spaghetti" like strands out of the skin.

Heat olive oil in a large skillet over medium-high heat. Add onion and green peppers. Saute until tnder about 3 minutes.

Add garlic and mushrooms,cook for about a minute.

Add crumbles, diced tomatoes, sauce, parsley, basil, oregano, salt and pepper. Bring to a gentle boil.

Add spaghetti squash noodles and stir well.

Garnish with fresh chopped basil and some nutritional yeast if desired.


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