And now, for something completely different.
OK, so it’s pretty hard to do anything non-spaghetti-related with spaghetti squash. Believe me. I scoured the internet for recipes and didn’t really find anything inspiring.
At least I didn’t just make spaghetti with it.
* harps playing in the background as we go back in time *
It all started with this dang spaghetti squash that had been sitting on the counter staring at me for a couple weeks. I wanted to do something different with it. Easier said than done.
Whatever this beast would become, it first needed to be roasted. I like to add a little coconut oil to the cut side of the squash before I roast it. Most people seem to use olive oil, but the coconut oil has such a great depth of flavor. It worked really well here. Into the oven it went for 40 minutes. And out…
I started assembling stuff in search of inspiration.
Forking spaghetti squash is fun.
Let’s make a veggie lasagna with it!
I sauteed the onion, pepper, broccoli, and asparagus with the Herbs de Provence. Then I remembered I had 1 link of Field Roast anti-sausage left and threw that in there. In another pot, I made a tomato basil marinara.
Then, I layered the squash and veggies with some red pepper hummus andvegan mozzarella and baked it all for 35 minutes or so at 350F.
Look at all those veggies! The only downside – it probably could have used a double-batch of marinara. That didn’t stop me from licking the plate clean.
The peppers were from the garden of a colleague of mine, picked less than 24 hours prior. So good!
This was a much more enjoyable way to eat spaghetti squash – and I can say with a good deal of certainty that this is how I’ll make lasagna from here on out!