Exploits of a Vegan Wannabe

Photo By: S. Duquet

Over the weekend I saw the most beautiful Spaghetti Squash. It was nestled between the  green cabbage and the perfectly perfect Michigan corn. As I looked past it toward something more Summery,  it came to me like a smack from behind…this is that bizarre squash that doubles as spaghetti. Without further hesitation I bought the squash.

Photo By: S. Duquet

Spaghetti squash is so strange and wonderful because it is a vegetable that thinks it is a carbohydrate laden pasta. It is low in calories (42 per cup) yet generous in nutrients.  Once the squash is cooked, you will scrape out the meat of the squash that will oddly resemble strands of angel hair pasta. You may then toss it with your fave pasta sauce and enjoy the craziest veg meal. Because you are really eating a vegetable tossed with vegetables…it is your obligation to make a craveable garlic bread to go with it.  You have earned it by being a veggie over-achiever for the night.

The dish that Sandy made using the squash was absolutely divine. The sauce is lemony, bright and brilliantly paired with spicy Italian Sausage, peppers and spinach. You are going to love it.

Spaghetti Squash with Spicy Sausage, Spinach and Pine Nuts

By: S. Boulton

Photo By: S. Duquet

Preparing the Squash

Prepare the squash first, then in the last 15 minutes of cooking time, create the sauce on the stove top.

Preheat oven to 350 degrees.  Rinse the squash and cut in half lengthwise.   Using a spoon, scoop out the seeds and as little of the stringy squash as possible.  Place the the two halves face down in a deep dish cookie sheet (I think they are called jelly roll pans) in about a half inch of water.    Bake about 45 minutes until the squash is soft (test with a fork).  Slowly remove from oven so the water doesn’t spill.  Using a fork, “shred” the spaghetti squash from the inside of each half.  It comes out stringy, like angel hair pasta.

Saucey Ingredients

1 Tbsp olive oil

1 Tbsp of dried oregano

1 Tbsp of fresh ground pepper

3  Cloves of garlic (I used roasted and made a paste from them)

2 Tbsp of vegan butter

1/2 Cup of white wine

1/2 Cup of fresh squeezed lemon juice

1/4 Cup of water (more/less as needed)

2 Italian sausage links sliced into thin pieces

1/4 Cup of pine nuts

1/4  Cup of capers or olives (optional)

1/2 Cup of chopped artichokes (we used the marinated ones from a jar)

1 Red or yellow bell pepper chopped

1/2 Cup fresh chopped basil

1 Cup of fresh spinach

Make it happen:

In a large frying pan, heat the tablespoon of olive oil.  Add the sausage and simmer for about 5-6 minutes, stirring frequently.  Add the pine nuts and simmer for about 2 more minutes  (if it looks too dry, add a bit of water so nothing burns).  Add all of the remaining ingredients except the fresh basil and spinach.  Simmer the mixture for 8-10 more minutes.  Add the basil and spinach, stir into mixture and simmer another minute.  Pull from heat and toss with spaghetti squash and serve.  Makes 2 large servings.   (we had some left over and it reheats nicely the next day)

Photo By: S. Duquet

The finished dish is slightly sweet, savory and lemony in the most complementary ways.  You will not miss the pasta and can then congratulate yourself for consuming a vegtastic meal.

Have a delicious day and keep on submitting your comments to be entered to win the Amy’s Organics prize pack. See Original Post for details.

Tags: Amy's Organics giveaway, compassionate eating, dairy free, going veg, spaghetti squash, trying vegan, trying vegetarian, veg recipes, vegan, vegan challenge, vegan entree, vegan experience, vegan italian sausage, vegan pasta dinner, vegan wannabe