Spaghetti squash is one of my all time favourite veggies. It's so crunchy and unusual and just makes everything better. It's perfect as a substitute for pasta... the OG pasta substitute actually, long before zoodles/courgetti was a thing.
Anyway. You can't really find it here in the UK for some ridiculous reason, so you can imagine how excited I was when, after nearly 4 long years of searching, I stumbled across one in Waitrose! I may have been accidentally unnecessarily loud... #american
This called for my homemade pesto.
Add some crumbled vegan sausage on top and you've found yourself smack dab in the middle of happytown.
Get to it, people! RUN TO WAITROSE! DEMAND SPAGHETTI SQUASH! And if you live in the States, well then... just run to the regular grocery store... and appreciate your privilege.
Recipea:
Serves 2-3
1 medium spaghetti squash
1-2ish cups of water
1/4 medium avocado
1/3 cup pine nuts + 1/4 cup pine nuts for garnish
3-4 tablespoons olive oil
1 1/2 cups fresh basil
1-2 tablespoons lemon juice
Ground salt and pepper
1/2 clove of garlic
Veggie sausage & 1 tablespoon olive oil
Cut the squash in half long ways (be careful ok? I didn't list your fingers in the ingredients for a reason) and scoop out the inside.
Stick them on a shallow baking dish cut side down and add about 1/2 inch of water in the bottom. Cover with either foil (if going in the oven) or paper towel (if going in the microwave).
Either cook in the oven at 210 degrees celsius for 40 minutes or until fork tender (give it a check at the 30 min mark, and then every 10 mins thereafter), OR stick it in the microwave on high for 10-15 mins or until fork tender (chuck it in for 8 mins, then check it every 3 mins or so thereafter).
In a food processor or blender, blend together the avo, 1/3 cup of pine nuts, basil, lemon juice, garlic, and olive oil.
Saute your favourite ground or chopped vegan sausage with olive oil until crispy and set aside.
Toast pine nuts on medium low heat, stirring constantly until lightly toasted.
ASSEMBLE.
Either toss the squash in the pesto to coat, or give a good hearty dollop onto a big helping of the squash noodles. Top with the sausage and pine nuts and loads more fresh basil leaves and enjoy!
0 comments