Alright time for something a little healthier than apple pie-cake, chocolate oatmeal coconut cookies and earl grey white chocolate muffins (though I promise there are many more baked goods to come). The cookbook How It All Vegan! never fails to disappoint me. The recipes are always simple, made with ingredients you probably already have at home, often healthy, and of course so delicious. That goes for their other cookbook The Garden of Vegan too, and I'm sure for La Dolce Vegan but I don't have that one yet.
A while ago I saw these beautiful roasted goat cheese-stuffed squash on use real butter. (Go check out her blog - the photos are amazing!) I had stuffed squash on the brain and I was happy to come across this recipe for stuffed spaghetti squash in How It All Vegan.
The filling was incredibly tasty, even though I added 1 cup of onion instead of 1 whole onion (not sure what was going on there). Next time I'd add more lentils to make it more of a substantial and filling meal, instead of just a side dish. And perhaps just make a bit more stuffing to balance out all the squash.
If this sounds good, you might also like:
Squash & Aged White Cheddar Tart with Sage and Roasted Garlic Custard
Sweet Potato and Black Bean Chili
Sweet Potato Badi
Pasta with Tofu Red Pepper Sauce
Stuffed Spaghetti Squash
slightly adapted from How It All Vegan!
1 medium or large spaghetti squash, halved and cored
1 medium onion, chopped
6 mushrooms, chopped
1 tsp olive oil
1/2 tsp salt
1 tsp pepper
1/2 tsp cumin
1 cup cooked or canned lentils*
1/2 cup whole wheat bread crumbs
Preheat oven to 350F. Cut the squash lengthwise in half and scoop out the seeds, but leave the meat. Lay squash face up on cookie sheet. Set aside. In a medium saucepan, saute the onions and mushrooms in oil on medium-high heat until onions are translucent. Add the salt, pepper, cumin, lentils and bread crumbs and cook for 3 minutes more. Spoon the stuffing into each half of the squash and bake in oven for 30 minutes** or until squash can be pierced easily with a fork. Note: If your squash won't lay flat on your cookie sheet, you can cut a bit off the bottom.
*I used red split lentils. 3/4 cup of dry red split lentils made 1 cup of cooked lentils.
**Mine took 50-60 minutes.