May 8, 2013
Spring is right around the corner! Soon, the sun will be shining, the birds will be chirping and the flowers will be blooming. This season is such a happy time, especially for us that live through harsh winters. To get you in the spring mood, each week we will be posting some of our favorite vegan spring recipes. Not only are these dishes delicious and healthy, but will make your season that much more delightful.
Mother’s Day is right around the corner – Sunday, May 12 to be exact. Why not cook your mom a lovely lunch or dinner to show her how much you love her?! Try this yummy vegan recipe from all-natural food chef Julie Morris.
Spaghetti Squash with 3-Step Gourmet Herbed Marinara
Serves 2-3 as a delicious entrée.
INGREDIENTS:
2 lbs spaghetti squash (about one medium)
1 cups chopped onion
3 medium cloves garlic, minced
2 Tbsp coconut oil
3 cups deseeded and chopped tomatoes (about 5 medium)
¼ cup red wine
1/8 tsp green stevia,* or ½ tsp agave nectar
½ tsp mesquite powder (optional)
3 Tbsp chopped fresh oregano
2 Tbsp parsley, plus 2 Tbsp extra for garnish
¼ tsp sea salt
½ tsp black pepper
METHOD:
Prepare the squash:
Cut the squash in half, lengthwise. Place face down in a baking pan, and fill pan with a half inch of water. Bake at 350 degrees for 40 minutes.
While squash is cooking, make the 3 step sauce:
1. In a large sauce pan, sauté the onions and the garlic for about 5 minutes, or until the onions begin to become translucent.
2. Stir in all the other ingredients and bring to a boil. Reduce heat to low, and simmer for 20 minutes.
3. Place the sauce in a blender and puree until fairly smooth. Return the sauce to the pan, and keep at a low simmer until ready to be served.
When the squash has finished baking:
Remove from the oven and allow to cool for a couple minutes. Flip the squash over, and scrape the flesh with a fork to extract the angel-hair like strands from the shell.
To serve:
Place a mound of spaghetti squash on a plate and top with sauce as well as extra chopped fresh parsley for garnish. Or, combine the squash with the sauce directly in the pan and sauté for a couple minutes to reheat and remove any excess moisture.
NOTES:
*Do NOT substitute white stevia for the green in this recipe 1:1. White stevia is much sweeter than green. If you choose to use white stevia, add only a tiny touch to avoid over sweetening.
-Allyson Koerner
