Squash that’s been baked up to resemble spaghetti noodles is a nice change from the real thing – and more nutrient-dense than pasta, too. Recipe from Get It Ripe: A Fresh Take on Vegan Cooking and Living, published by Arsenal Pulp Press.
ingredients
Squash
Mum's Vegetable Tomato Sauce
Pinenut Parm
directions
Roast the squash and make the tomato sauce as it’s roasting [see below]. Once squash is done and just cool enough to handle, scoop flesh into colander, cover with a pot lid or a plate (to keep warm), and allow to drain into a large bowl.
Heat the oil in a 3-qt/L saucepan on medium heat. Add the onions and sauté for about 8 minutes, until softened. Add the garlic and mushrooms and sauté for another 5 minutes. Add the bell pepper and zucchini and sauté for another 5 minutes.
Pour in crushed tomatoes and reduce heat if necessary to simmer for 10 min¬utes. Stir in the oregano, basil, rosemary, and salt, cover, and simmer on low heat for another 20-60 minutes (the longer the better).
Toast pine nuts in a small skillet for about 5 minutes, until golden (or not, toasting is optional). Set aside to cool for 5-10 minutes, then grind with nutri¬tional yeast and salt in a clean coffee grinder just until it’s a coarse meal, not a paste. (Any leftovers can be stored in an airtight container in fridge for up to 3 weeks.)
Portion drained squash into bowls (or onto plates). Pour sauce on top and garnish with parm.