Spaghetti squash is an absolute favorite of mine. I like it baked in the oven, and then eaten just like that…no toppings…just its own natural, sweet goodness! M-m-m! ME-gan style eating, it just doesn’t get any better!
- 1 tsp. olive oil
- 3 cups diced zucchini
- 3 cups sliced fresh mushrooms
- 3/4 cup (3 oz.) shredded Follow Your Heart Mozzarella Vegan Gourmet Cheese Alternative (Whole Foods Market has this product)
- 1/4 cup chopped fresh parsley
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 garlic cloves, minced
- 1 (14.5 oz.) can stewed tomatoes, undrained and chopped (I use blender)
- 3 cups cooked spaghetti squash
- Cooking spray
Heat oven to 450 degrees.
Heat olive oil in a large nonstick skillet over medium high heat. Add zucchini and mushrooms; sauté 10 minutes. Remove from heat; stir in 1/4 cup mozzarella cheese, chopped parsley, and next 4 ingredients. Combine squash & 1/4 cup cheese, stir well, and spoon into a shallow 1 1/2 quart baking dish coated with cooking spray. Spoon tomato mixture over squash mixture. Sprinkle remaining 1/4 cup cheese over tomato mixture. Bake at 450 for 15 minutes or until bubbly.
I hope you find that these past few dishes I have posted are keepers. They are in my home! The funny thing is that I am not a big ‘recipe’ follower. I tend to improvise, create, experiment and so on. If you’re like me in that way, then simply look the recipes over, get an idea of what’s going on…the flavors, the variety of veggies, and then just create something similar to your own liking. It’s fun…be in charge!
Follow your heart love,