Today's theme is Try Something New. I don't use enough squash in my cooking, especially using them as a main dish. I decided to cook a spaghetti squash and top it with marinara and vegan-friendly parmesan cheese.
I did cook the squash in an Instant Pot, an electric pressure cooker. I was short on time when I made this dish, and the pressure cooker decreased the cooking time. However,
I would normally roast the squash for 30-45 minutes in the oven. Plus the marinara sauce took only five minutes to put together!
What I used:
1 medium spaghetti squash
1 28-ounce can of crushed tomatoes
1/2 tsp oregano
1 1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp of salt
Fresh ground black pepper
8 ounces frozen vegan meat crumbles (you can also use refrigerated)
Vegan parmesan cheese shreds
DIRECTIONS
Sauce
1. Pour the can of tomatoes into a blender container. Next, add the oregano, Italian seasoning, onion powder, garlic powder, salt, and few twists of fresh ground black pepper.
2. Blend on high until well combined and smooth, about 60-90 seconds. Taste for seasoning.
3. Pour the vegan meat crumbles in a large saucepan or stockpot and heat over medium heat. Cook and stir the crumbles for about 10 minutes, or until heated through or are starting brown. Once they are heated through, pour the sauce over the crumbles and stir to combine. Heat the sauce mixture over medium-low heat until the spaghetti squash is done.
I would normally roast the squash for 30-45 minutes in the oven. Plus the marinara sauce took only five minutes to put together!
What I used:
1 medium spaghetti squash
1 28-ounce can of crushed tomatoes
1/2 tsp oregano
1 1/2 tsp Italian seasoning
1/2 tsp onion powder
1/4 tsp garlic powder
1/4 tsp of salt
Fresh ground black pepper
8 ounces frozen vegan meat crumbles (you can also use refrigerated)
Vegan parmesan cheese shreds
DIRECTIONS
Sauce
1. Pour the can of tomatoes into a blender container. Next, add the oregano, Italian seasoning, onion powder, garlic powder, salt, and few twists of fresh ground black pepper.
2. Blend on high until well combined and smooth, about 60-90 seconds. Taste for seasoning.
3. Pour the vegan meat crumbles in a large saucepan or stockpot and heat over medium heat. Cook and stir the crumbles for about 10 minutes, or until heated through or are starting brown. Once they are heated through, pour the sauce over the crumbles and stir to combine. Heat the sauce mixture over medium-low heat until the spaghetti squash is done.
Spaghetti Squash
1. If using an electric pressure cooker - pour 1 cup of water in the bottom of the pressure cooker and place a trivet/insert into the cooker. Rinse the squash to clean off any dirt or debris and then place the whole spaghetti squash on the trivet/insert. Close the lid and cook on high pressure for 24 minutes. You can allow the pressure to come down naturally for 10 minutes and then release the remaining pressure.
If roasting - Pre-heat the oven to 375 degrees. Prepare a baking sheet with either foil or a thin drizzle of oil to keep the squash from sticking. Cut the top of the squash (with the stem) and discard. Next, cut the squash lengthwise down the center and open the squash. Scoop and discard the center with the seeds. Brush the meat of the squash with olive oil and sprinkle with salt and pepper. Place squash cut-side down on the prepared baking sheet and cook for 35-45 minutes, or until tender all of the way through. Skip to step four.
2. Once the pressure is released, remove the lid, being careful to point the lid away from you, to ensure the steam does not burn you. Carefully remove the squash and set on a cutting board.
1. If using an electric pressure cooker - pour 1 cup of water in the bottom of the pressure cooker and place a trivet/insert into the cooker. Rinse the squash to clean off any dirt or debris and then place the whole spaghetti squash on the trivet/insert. Close the lid and cook on high pressure for 24 minutes. You can allow the pressure to come down naturally for 10 minutes and then release the remaining pressure.
If roasting - Pre-heat the oven to 375 degrees. Prepare a baking sheet with either foil or a thin drizzle of oil to keep the squash from sticking. Cut the top of the squash (with the stem) and discard. Next, cut the squash lengthwise down the center and open the squash. Scoop and discard the center with the seeds. Brush the meat of the squash with olive oil and sprinkle with salt and pepper. Place squash cut-side down on the prepared baking sheet and cook for 35-45 minutes, or until tender all of the way through. Skip to step four.
2. Once the pressure is released, remove the lid, being careful to point the lid away from you, to ensure the steam does not burn you. Carefully remove the squash and set on a cutting board.
3. Cut the squash lengthwise down the center. Scoop and discard the center with the seeds.
4. Then use a fork and start pulling the remaining squash away from the skin. It will start to pull into strands similar to noodles.
5. You can place a few spoonfuls of the squash in a bowl and top with the marinara mixture, or place all of the squash in with the marinara and mix to combine.
6. Taste for seasoning and garnish with vegan parmesan cheese. Enjoy!
4. Then use a fork and start pulling the remaining squash away from the skin. It will start to pull into strands similar to noodles.
5. You can place a few spoonfuls of the squash in a bowl and top with the marinara mixture, or place all of the squash in with the marinara and mix to combine.
6. Taste for seasoning and garnish with vegan parmesan cheese. Enjoy!
 Heating Vegan Meat Crumbles |  Combine marinara sauce with crumbles and heat through |
 |  Vegan-friendly parmesan cheese shreds |
Enjoy!