Spaghetti Squash Pomodoro

Recipe Ingredients

1		Spaghetti squash (large)
1 1/2 cups	93g / 3.3oz	Diced Roma tomatoes
1/4 cup	36g / 1.3oz	Freshly-chopped basil
2 tablespoons	30ml	Freshly-chopped Italian parsley
2 tablespoons	30ml	Freshly-chopped oregano
2 tablespoons	30ml	Nutritional yeast flakes
		= (or soy parmesan cheese)
1 1/2 tablespoons	22ml	Olive oil
1 tablespoon	15ml	Minced garlic
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
1/4 teaspoon	1.3ml	Crushed red pepper flakes

Recipe Instructions

Cut the spaghetti squash in half, remove the seeds, and discard them. Using a fork, rake the surface of each of the squash halves to separate the flesh into long strands that resemble spaghetti. Remove the strands of squash, leaving a 1/2-inch border around the inner edge of the squash halves to form a shell, and transfer the strands to a bowl. Add the remaining ingredients to the spaghetti squash and toss gently to combine.

Place the squash shells in a large baking dish, cut-side up, and refill each squash half with the filling. Cover the baking dish with aluminum foil. Bake at 375 degrees for 30 to 40 minutes or until the vegetables are tender. Carefully transfer the spaghetti squash halves to a large platter for service.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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