Tuesday, September 14, 2010

Vegan Spaghetti Squash

So, I have been incredibly busy for the past few weeks (leaving little time to think up new recipes)! Something very exciting has been happening...

But that is neither here nor there, and has nothing to do with the easy, low calorie recipe that I've got here for you. Tired? Exhausted? Welcome to the fucking club, we've got a DJ on Fridays. That's why the recipe is easy peasy.

Quick Spaghetti Squash Dinner
1 spaghetti squash
1 yellow tomato
2 tbsp olive oil
salt to taste
cracker black pepper to taste
garlic to taste
your favorite store-bought tomato sauce
¼ cup balsamic vinegar
1/4 cup red wine
2 tbsp nutritional yeast

1. Preheat the oven to 450 degrees. Cut a spaghetti squash in half (be careful, butterfingers). 'Squash' is kind of a cute word, but if I had never eaten it before I would assume it tastes like a foot. I promise you it doesn't. Believe me or not! This is your own destiny.

2.Seed the squash, brush w/ olive oil, and season with salt, pepper and garlic. Let bake face down in the oven for about 45 minutes.

3.Chop up your tomato, and let it marinade in the red wine/balsamic mixture.

4. When the spaghettic squash is done and cooled (about 5 mins), gut it into a glass bowl, adding all other ingredients and your favorite store-bought tomato sauce. Top with nutritional yeast if it suits your fancy fancy tastes.