A vegan recipe for spaghetti squash with 'beyond meat sauce' that's delicious, quick and easy-to-make.
Show host and songstress April Sampé has created a web series for new vegans and the vegan curious called Veg Out & Dine in which she focuses on utilizing a vegan diet as a healthier alternative.
Here is her vegan recipe for spaghetti squash with beyond meat sauce:
- 1 large spaghetti squash or 2 small
- 1 tablespoon of olive oil
- 1 1/2 teaspoon of salt
- 1 red pepper
- 1 green pepper
- 1/2 onion
- 1 teaspoon of sugar
- 2 cloves minced garlic
- 8 tomatoes
- 1/2 of a small can of -tomato paste
- Oregano to taste
- Sage to taste
- Basil to taste
- 1 teaspoon of Italian seasoning
- 2 beyond meat patties
- 1/2 teaspoon nutritional yeast
- Preheat your oven to 450. Cut the squash in half and remove the seeds from the middle. Rub the inside with olive oil. Place parchment paper on a baking sheet and place the squash face down in the oven for 45 minutes
Roast the tomatoes, red, and green peppers in the oven by placing them in a baking dish, drizzling olive oil on top, add a pinch of salt and place in the oven for a minimum of 1 hour on 350. *Side note* you can use roasted can tomatoes and cook your peppers directly in the sauce or roast them a day before and let rest in the fridge.
Transfer tomatoes, garlic, sage, and basil to a blender and pulse until small chunks remain. *Side Note* You can cook down in your main cooking pot the tomato chunks will just be larger and you will need to cut your peppers smaller.
Transfer mixture to a pot. Make sure your burner is on medium heat. Add a half of a can of tomato paste and sugar. Stir until it is all blended. Add your Italian seasoning, salt, and oregano to your pot and stir. Allow it to simmer for about 5 minutes on medium to low heat.
In a separate frying pan, take your 2 beyond meat patties and fry them on both sides for a minimum of 3 minutes. Once cooked, break it apart so that it looks like ground beef. Once cooked, transfer your meat to your tomato mixture.
Take your squash and a fork and scrape the meat of the squash until it begins to look like small noodles. I promise this will work.
Plate your spaghetti on a beautiful dish, add your sauce, and garnish with your leftover sage and basil.
For an added cheese flavor sprinkle with nutritional yeast and serve.
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