Preparation / Directions:
(This dish requires 20 minutes of baking, but the first part of the preparation of the spaghetti squash can be done stovetop or microwave.) Cut spaghetti squash in half length-wise. Carefuly scrape out seeds, but do not cut into the body of the squash. While the squash is cooking you can prepare the other ingredients.
Stovetop: place half squash cut side down in a pot with 2" (5 cm) water, cover and boil for 20 minutes. Microwave: place half squash in a dish with 1/4 cup water, cover with plastic wrap and cook at high (>600 watts) for 7 minutes.
Squash is half cooked. With fork, scrape out squash to produce spaghetti-like strands. A thin, hard shell will be left.
In a large bowl, add spaghetti squash, tomato sauce, grated zucchini and spices. Mix well and spoon into squash shell (or casserole dish), top with nutritional yeast, a little more garlic powder (and, if desired, non-fat grated parmesan cheese).
Bake at 350F (175C) for 20 minutes or until done.
(This recipe was adapted from a sticker attached to a spaghetti squash by Linden Associated Growers, Linden, CA.) This took about 8 minutes of working time, 7 minutes of microwaving while getting the rest ready, and then waiting 20 minutes while it baked. Smell and taste was delicious.
I served it with brown rice and fresh non-fat French Bread. It would be an ideal filling for a pita pocket or tortilla.
What to do with the other half of the squash? Stick it in the refrigerator for a few days, then prepare it as shown above, except microwave for 10 minutes or boil for 30, and then scrape it out and serve topped with your favorite spaghetti sauce.
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