wow. This recipe that Angela made was very tasty! We made a vegetarian version of this, but I’m sure it would be just as good if you switched some things up and added meat. However, I love the vegetarian version of it, and Angela added a little something extra to make this recipe even better!
What was it? Mushrooms!! We love mushrooms in our house, and adding the mushrooms made it seem more hearty and flavorful! So follow the regular recipe, but buy some fresh mushrooms, slice, saute with olive oil, and stir in with the green onions and cheese.
2 large spaghetti squash
3 tbsp. soy margarine
1/4 c. finely chopped red bell pepper
1 c. vegan sour cream (like tofutti brand)
1/3 c. coconut milk ( or soy creamer or half and half)
1 tbsp. flour
1 tsp. vegetable flavor bouillon ( or chk bullion)
1 1/2 tsp. chopped fresh marjoram
1/4 tsp. coarse-ground black pepper
2 cups shredded sharp veggie cheddar
1/3 c. thinly sliced green onions
1/2 c. seasoned bread crumbs
2 eggs, lightly beaten OR 1/4 cup of applesauce per egg
1. preheat oven to 400 degrees F. Coat 13×9- inch baking dish with nonstick cooking spray; set aside. Cut squash in half lengthwise; scoop out and discard the seeds. Season inside the squash lightly with sat and pepper to taste. Place squash cut side down on foil-lined baking sheet. Bake 30 to 40 minutes or until tender. Remove from oven. Reduce oven heat to 375 degrees.
2. Meanwhile melt margarine in small skillet over medium heat. Add bell pepper; cook and stir 1 minute or just til tender. ( You can also cook mushrooms here) Set aside. Blend sour scream , coconut milk, flour bouillon, marjoram and 1/4 teaspoon black pepper in medium bowl. Stir in cheese, mushrooms and green onions; set aside.
3. Scoop inside of squash from shell into large bowl and break apart with two forks. Add sour cream mixture; toss lightly to mix. Stir in breadcrumbs and applesauce (eggs); mix well. Spread squash mixtures in prepared baking dish. Bake 30 to 35 minutes or until light golden.
this makes 18 servings. I would suggest serving with something high in fiber, since this recipe seems to lack a lot of it. I think it went great with a spinach salad!