The Raw Cooked Vegan

Tuesday, October 30, 2012

Spaghetti Squash with Sundried Tomatoes Green Onions and Melted Jalapeno Garlic Daiya

A perfect vegan main course.

1 spaghetti squash, washed and cut lengthwise in half
3 green onions, white and green part, chopped
5 to 10 sun dried tomato halves in oil, sliced in pieces
Daiya Jalapeno Garlic Havarti-style wedge
Olive oil
Sea salt/pepper
Smoked paprika
Fresh parsley, chopped

  • After cutting squash, scoop out seeds and set aside
  • Line a cookie sheet with foil and preheat oven to 400 degrees Fahrenheit
  • Drizzle inside of squash with olive oil and sea salt, pepper and smoked paprika
  • Place cut-side down on foil and bake 40 minutes, or until easily pierced with a fork
  • Once squash is cool enough to handle, scrape out the stringy squash with a fork or spoon and place in medium sized bowl
  • Add chopped green onions to squash and mix well
  • Season squash with more sea salt, pepper and paprika
With a burger-press or other similarly shaped tool, create a round of squash on an oven-safe plate. Top with sun dried tomato pieces and thinly sliced pieces of the Daiya Jalapeno Garlic dairy-free cheese.

Heat under broiler for 5 to 8 minutes, watching carefully, until cheese is melted and browned. Remove from broiler and top with fresh chopped parsley.

My squash was medium in size and I had enough to make at least 10 servings.

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