SeRena’s Vegan
Spaghetti
1-Spaghetti Squash also known as “Angel Hair Winter Squash”
1-Eggplant
1-Red Onion
1-Yellow Squash
1-Zucchini
1-Tall Glass Bottle of Tomato Puree
1-TSP of Coconut or Grapeseed Oil
Garlic to taste (I like a lot to keep vampires away!)
Italian Seasoning (Basil, Marjoram, Oregano, Rosemary, &
Thyme) to taste
Dulce to taste
Cut spaghetti squash in half. Remove seeds, then discard or
save them for planting season. Brush a little oil on the spaghetti squash then sprinkle
some dulce and Italian seasoning on it. Put
enough water in the bottom of the pan to keep the squash from burning then
place the squash in the pan flesh side up. Bake at 400 degrees for at least 40
minutes. You can also roast the squash in an air fryer per its instructional guide’s
time and temperature.
The size of the vegetables should reflect what you like most
and/or the capacity that you want…small for a small portion or larger for
more. I keep the skins on the eggplant
& squash, you can peel them if you don’t like the skin. Cut, dice or slice the vegetables however you
like them. Coat a pan with a little oil and cook the onions and garlic until
soft. Add the eggplant and squash, cook
for about ten minutes. Add the tomato
puree and seasonings to the vegetables and cover. Stir periodically to keep food
from sticking. You can add celery juice or water if the sauce gets too thick. Cook
until done to desired consistency.
When the squash is cooked, use a fork to break up the squash
and place some on a plate and top with the sauce. You can also cut the squash
in half and place a piece on a plate with the skin and top with the sauce but
don’t eat the skin from the spaghetti squash.
Options-Instead of Italian seasoning, try other flavors like
Advieh, Berbere, Curry, Herbes de Provence, Jerk, Masala, Pumpkin Pie Spice,
etc.
Pairs well with homemade herbal iced tea.
