Happy Herbivore Food Blog: HH Contest! Free COOKIES!
The contest is what to do with a spaghetti squash. I actually have this same problem every single darn time I buy one of the lovely veggies. So here I sit, contemplating, what am I in the mood for that showcases the delicate flavor and texture of those sweet yellow strands.
First I would roast the two halves on a baking dish with some lovely olive oil, under each half that is face down though, a bulb of garlic should be placed. Slice off the top part and remove as much paper as possible while keeping the integrity of the bulb intact. Roast it for about an hour I would say, at least. Though I typically buy the GIANT squashes. haha
About 30 minutes into that hour toss in some veggies to roast on a separate olive oil drizzled sheet as well. Like some diced zucchini, yellow squash, red bell pepper, portabello mushrooms and onion in that 350 oven. Probably about 1/2c to 1c of each.
Once everything is out of the oven carefully remove the strands of squash and line an oiled baking dish with the squash and toss in the oven for 10 minutes while you prep the next step. Toss the veggies in a heat proof bowl and season with oregano, basil, rosemary, salt & pepper. In a blender puree a block of extra firm silken tofu with a tablespoon of mustard, lemon juice and 1/2c nutritional yeast. Fold the tofu into the veggies, pour into the casserole dish of squash and bake 30 minutes.
This is kind of a quiche, though I expect the tofu will ooze into the squash and make it lovely. It would probably go great with a drizzle of balsamic on it after plating.
Yup, thats what I would do. Now I have to find a spaghetti squash! Thanks HH for the inspiration.