We have quite the garden this summer. Being badly neglected seems to be a boon for the spaghetti squash. They seem to love the inattention, and have taken off. As they are home-grown, organically tended and planted, and not store bought GMO-lians, they are smaller than the major melon-shapes one finds in a grocery store. As such, they only feed two hungry mouths (three if you wanted to get technical), and are great for last-minute dinner planning.
No wishing to load up on the sodium, I planned to avoid one of my mainstays of last-minute stuffed squashes: soy sauce. I used the very flavourful and less salty Bragg’s Liquid Aminos instead, and added a splash of Chilean Merlot that was left over from a guest dinner. This dish was a last-minute, stressful week’s end answer to my growling belly. It includes some cheats that are not on the healthier end of the spectrum. Something’s gotta give, eh?
It all came together in a mountain of mouth-tingling goodness. I cannot wait to make more!
1 smallish spaghetti squash, halved lengthwise, seeds removed, lightly oiled on the cut side with extra virgin olive oil or coconut oil
1 t extra virgin olive oil for the veggies
3 cloves of garlic, chopped
½ large red onion, sliced into thing half medallions
½ large red bell pepper, thinly sliced
6 large button or crimini mushrooms, sliced medium-thick
5 slices of vegan bologna, sliced into strips and separated
1T Bragg’s Liquid Aminos
¼ cup Chilean Merlot (or any equivalent)
½ t smoked paprika
Freshly ground black pepper
Preheat oven to 350 degrees F. Line a cookie sheet with a silicone baking mat. Place the squash cut side down and bake for 45-50 minutes. This recipe works whether or not the spaghetti effect is perfectly realized, or it just bakes like a mushy squash. Mine turned out mushy and slightly strand-like for this incarnation. When they are ready (test with your fork), crack some black pepper onto the flesh, and don’t worry about pulling it apart from the rind. This will be done as you eat the dish later.
Meanwhile, prepare the veggies.
Heat the oil in a nonstick skillet on medium.
Place all of the veggies into the pan and cook until beginning to soften.
Add the bologna.
Turn the heat up to medium-high, and pour in the Bragg’s and wine, stirring as it reduces and thickens a bit. Add the smoked paprika and a few shakes of pepper.
Pour an even amount onto the peppered squash halves.
Optional: shake nutritional yeast flakes on top