September 15, 2010

Spaghetti Squash Spaghetti

So my picture today isn't the most stunning or appetizing...  I decided to go ahead with my post and the picture because it was a total experiment and I'd like to hear some suggestions!  Chris has a notion that he'd like to become partially vegan - like 75%.  I'm not really for or against this just kind of going with the flow for now.  There will be more to come about this desire to go vegan.  The long story short of it is that he's been reading The China Study and works with a Dr. that really believes in not eating animal derived foods.  Even down to honey because it's a by product of an animal and can contain animal proteins...
So last night when he said he wanted spaghetti I tried to make a vegan version that is also healthy.  Even though the picture looks very unappetizing it was actually tasty.  The big problem is that it's just not filling.  We had a side of steamed broccoli and that didn't top either of us off.
I would have loved to have made the squash and tossed with with an angel hair pasta with a sage butter sauce and a touch of nutmeg - but that's not vegan...
So if any of you have ideas about how to make vegetables more filling I am all ears as there are going to be many more vegi / vegan dinners to come.

Here's how I prepared my squash - it would make a great side with out the sauce!

Cut a spaghetti squash in half (VERY CAREFULLY!)
remove all of the seeds
Rub with olive oil, salt and pepper
Place skin side down in a pyrex casserole dish with 1 cup of water
Bake at 375 for 40 - 50 minutes.  Begin to prick with a fork at 30 minutes to see how tender the flesh is
When tender, remove from oven, scrape flesh with fork until it resembles spaghetti!

I tossed mine with some garlic, olive oil, salt and pepper over medium heat for a few minutes before topping with sauce!!!  My sauce consisted of tomatoes, olive oil, garlic, basil, salt and pepper.  So it was really very simple.

Let me know your thought!!

5 comments:

  1. I love cooking with spaghetti squash. I like to bring out a lot of good flavors to contrast with the sweetness of the squash by tossing it with roasted tomatoes, roasted garlic and Parmesan cheese.

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  2. Hi Lauren! I like adding lentils to my vegetable dishes. The nice thing about lentils is they fill you up, not out ;o)
    Can I ask why you didn't feel you could make your suggested angel hair pasta vegan? There is a great butter replacement called Earth Balance that is vegan and in my opinion very butter like. I have experimented with it alot.
    Check out some hearty vegan recipes at www.flowfit.ca/blog
    Hope this helps!

    Great post by the way... the China Study changed the way I cooked and fed my family... then I watched Food Inc. and I was done with meat!

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  3. Thanks for the comments, I'll definitely look for the Earth Balance. I didn't want to use pasta because there was egg in the pasta which I was trying to avoid...
    Saw Food Inc, and it totally grossed me out too...

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  4. LOL regarding the cutting a spaghetti squash "very carefully"! I almost cut a finger/hand/arm off every time I make a spaghetti squash. The bigger the squash, the more dangerous! I make it with a red sauce also . . . mine is never "camera ready" either, but always tastes great! Best, Michelle

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