SeRena’s Vegan Spaghetti

 

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.