Spaghetti Squash Vegan "Bolognese"
  • Cooking Time: 1 hour and 20 mins
  • Servings: 4
  • Preparation Time: 10 mins
  • 1 medium-large spaghetti squash
  • 1 package of Morningstar Chorizo Crumbles
  • 1 package of cherry tomatoes
  • 1/2 onion
  • herbs to garnish
  • olive oil
  • spices to taste
  1. Preheat oven to 350 and put whole spaghetti squash in to soften it
  2. Remove and heat oven to 425 cut down the middle and de-seed. drizzle some olive oil, black pepper, salt or any other spices onto both halves (I probably would do a bit of cayenne) and place both halves face down on a baking sheet with foil. Let cook for 45 minutes
  3. While that's in the oven, follow instructions on the back of the chroizo crumbles package. When cooked, add in your tomatoes and cook on medium for about 10 mins, until blistered
  4. Remove spaghetti squash from oven and use a fork to create the spaghetti-like texture (you may want to wait a few minutes until it cools). Add it to the pan with the tomatoes and crumbles and mix well
  5. Top off with any additional spices and herbs and serve
  6. Enjoy!
Another easy weeknight meal that is healthy yet exciting. Despite the extensive time the squash takes to cook and how tedious it is to de-seed it, it's a fairly simple recipe.