Meatless Monday #5

 

Spaghetti Squash

Yes, you read correctly!  The spaghetti squash can be found in the produce section near the other squash.  It is called spaghetti squash because (when cooked) the inside of it looks like spaghetti noodles.  To cook my squash, I poked holes in it with a fork and placed it in a shallow pan in a preheated oven (345 degrees) and allowed it to cook about 40 minutes.

 

I made my normal homemade spaghetti sauce and allowed it to simmer while I prepared these meatless grounds in a skillet.  I have tried other brands, but I like this one best.  It is already brown.  I simply put it in a skillet with sautéed bell peppers, garlic and chives.  To give it more flavor, I sprinkle in some cumin.  You may season it according to your taste buds.  Be careful with the salt - it already has salt in it.  After stirring this mixture around (about 10 minutes), I added it to the sauce along with some chopped canned mushrooms .  Then, I allowed it to simmer (about 30 minutes).  

While the sauce simmered, I removed the spaghetti squash from the oven and let it cool.  After it cooled, I cut it open, removed the seeds and forked out the squash.  Then, I added in a dash or two of sea salt along with a half teaspoon of coconut oil.

 

I served the sauce on top of the spaghetti squash and topped it with cheese!

Sorry! I started eating before I took a pic of the cheese.

 

 

If you try this out or have tried this, please let me know!

ENJOY!