Thursday, November 24, 2011
Baked Spaghetti Squash
Cooking is a favorite pass time of mine and this last week I thought about a few different ways I could prepare a spaghetti squash. As I peeked through my kitchen pantry I realized I had a few envelopes of sloppy Joe mix I had not used, so I began to chop away a few different types of veggies and I mixed them together with the sloppy Joe mix along with some spices stuffing the spaghetti squash with it. It was delicious! And I must say I ate the entire squash with more veggies and some breaded tofu. It was delightful and I hope this meal may be as pleasing to you as it was to me.
1 large spaghetti squash- cut in half and cleaned of seeds
2 med. size broccoli crowns- chopped in small pieces
1 yellow onion- chopped finely
1/2 of green & 1/2 red pepper- chopped finely
1 c. chopped cabbage
1/2 of celery stem- chopped finely
1/2 envelope of Simply Organic Sloppy Joe mix
1 tablespoon of olive oil
1/2 envelope of Sazon
1/8 tsp. black pepper
1/8 tsp. of garlic powder, onion powder, dried basil, dried parsley & salt
In a large bowl mix well your veggies then add all the spices to it. Mix well and stuff the squash with this mixture. Place the squash in a deep baking pan (bread loaf pans are great to use), cover with aluminum foil and bake at 375 degrees for 50 minutes. Serve them with your favorite side dish and enjoy, it is very good.
I served mine with my baked taco tofu (recipe on file) and a nice toss salad.
From my Caribbean Vegan Kitchen to yours...SALUD!