Spaghetti Squash Supreme (Vegan)
Prep Time: 15 min
Cook Time: 60 min
Servings: 4
1/2 to 1 medium-to-large spaghetti squash
1 small to medium eggplant, sliced into half circles
1 small to medium onion, chopped
4 – 8 large mushrooms, sliced
1 red bell pepper, sliced into strips
1 -2 Tab. oil (optional)
2 - 4 Tab. water
2 c. pasta sauce (store-bought or homemade)
1/4 tsp. sea salt
1 tsp. mixed dried Italian seasoning
Optional: beans, dark leafy greens
Preheat oven to 400°F. Place spaghetti squash on a baking sheet and bake 40-50 minutes, depending on size. Let it cool.
Meanwhile, wash & prep vegetables. In a large skillet, layer the eggplant, onion, mushrooms, and red bell pepper; add the oil and water. Turn on the heat to medium and let the vegetables cook 10 - 15 minutes until they begin to soften.
Scoop out the seeds from the cooled spaghetti squash. Add the spaghetti squash over the cooked vegetables in the skillet. Cover with sauce, salt, and herbs. Cover and cook on low to medium heat for 10 minutes, stirring midway to mix all the foods and flavors together.
Add-ons: Add beans and/or dark leafy greens like chard and kale when you add the spaghetti squash. Garnish individual dishes with fresh basil or parsley and even grated Parmesan cheese (obviously, adding cheese will make this a vegetarian, not vegan, dish).
Cook Time: 60 min
Servings: 4
1/2 to 1 medium-to-large spaghetti squash
1 small to medium eggplant, sliced into half circles
1 small to medium onion, chopped
4 – 8 large mushrooms, sliced
1 red bell pepper, sliced into strips
1 -2 Tab. oil (optional)
2 - 4 Tab. water
2 c. pasta sauce (store-bought or homemade)
1/4 tsp. sea salt
1 tsp. mixed dried Italian seasoning
Optional: beans, dark leafy greens
Preheat oven to 400°F. Place spaghetti squash on a baking sheet and bake 40-50 minutes, depending on size. Let it cool.
Meanwhile, wash & prep vegetables. In a large skillet, layer the eggplant, onion, mushrooms, and red bell pepper; add the oil and water. Turn on the heat to medium and let the vegetables cook 10 - 15 minutes until they begin to soften.
Scoop out the seeds from the cooled spaghetti squash. Add the spaghetti squash over the cooked vegetables in the skillet. Cover with sauce, salt, and herbs. Cover and cook on low to medium heat for 10 minutes, stirring midway to mix all the foods and flavors together.
Add-ons: Add beans and/or dark leafy greens like chard and kale when you add the spaghetti squash. Garnish individual dishes with fresh basil or parsley and even grated Parmesan cheese (obviously, adding cheese will make this a vegetarian, not vegan, dish).
