Vegan Spaghetti Squash

This was something I threw together with vague recollections of a stuffed spaghetti squash recipe I once made and then just adapted as I went along and the result was beautiful, delicious and entirely plant based and even gluten, lactose and soy free.

Spaghetti squash is pretty easy to cook, it just takes a little time if yours is as big as mine was. also my biggest casserole dish was not big enough to fit both halves side by side. Essentially a decent amount of water goes into a pan and the squash halves go cut side down into the pan an roast in to oven until the outside starts to brown and the inside is tender when tested with a fork. depending on the size this takes between 45-75mins. 

In a pan I started by melting some butter and letting it brown just ever so slightly before adding half a chopped onion and soon after some roughly chopped mushroom. Once this started to fall into itself a mixture of chopped walnuts, cranberries, sage and pumpkin seeds go into the hot pan along with some chopped green pepper the nuts and spices just need to toast a little and the pepper is best when it still has a little crunch. the result is almost a faux meat. The sage along with nuts and mushrooms in this constellation and a flavor that is slightly meaty but also a texture that resembles ground beef a little bit.

Once the spaghetti squash is done and scooped into a bowl or onto a plate the veggie nut mixture can either just be added up top of mixed int thoroughly. for any cheese lovers like myself this does also do well with a little grated cheese of your choosing over the top. I would recommend a Gouda but almost anything will do the trick.

Enjoy!