Spaghetti Squash Pomodoro

 
1 large spaghetti squash
1 1/2 cups Roma tomatoes, diced
1/4 cup freshly chopped basil
2 T. freshly chopped Italian parsley
2 T. freshly chopped oregano
2 T. nutritional yeast flakes or soy parmesan cheese
1 1/2 T. olive oil
1 T. garlic, minced
1/2 t. salt
1/4 t. freshly ground black pepper
1/4 t. crushed red pepper flakes
 

Cut the spaghetti squash in half, remove the seeds, and discard them. Using a fork, rake the surface of each of the squash halves to separate the flesh into long strands that resemble spaghetti. Remove the strands of squash, leaving a 1/2-inch border around the inner edge of the squash halves to form a shell, and transfer the strands to a bowl. Add the remaining ingredients to the spaghetti squash and toss gently to combine. Place the squash shells in a large baking dish, cut-side up, and refill each squash half with the filling. Cover the baking dish with aluminum foil. Bake at 375 degrees for 30-40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.

Serves 4-6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett