1 medium spaghetti squash, halved
~a couple teaspoons olive oil
~3 tsp Earth Balance, more or less depending on your butter taste preferences
1-2 14.5 oz cans Muir Glen Organic Canned Tomatoes with Basil and Garlic . This is also a preference. Two cans make extra tomatoe-y, 1 can makes a slight tomato tartness, a hint of Italy instead of a smack in the face :)
Crust of your choice - I like frech artisan french bread, or premade cornmeal pizza crusts.
Dried Basil and Thyme to taste (approx 1 tbs each)
1 - Preheat oven to 425 degress. Rub flesh of the halved squash with the olive oil. Place squash, cut side down, on a baking sheet and pierce the skin several times with a fork. Bake for 45 mins, turn squash over and bake for approx 10 mins more, until spaghetti-like strands can be easily forked from the flesh of the squash. Take squah out, let cool for a couple minutes then scrape spaghetti flesh into a bowl.
2- Raise oven temp to 475, or whatever temperature the pizza crust requires. Add tomato cans, Earth Balance, Basil and Thyme to spaghetti squash in bowl. Mix until butter is melted.
3- Evenly spread squash mixture on crust. Return to oven and bake until crust is slightly browned, about 12 mins, depending on your oven and crispy crust choice! I feeli like the most important part of a big pizza-like bake is checking on your pie. Every minute changes the consistency/quality of your outcome. Revel in the lush smell and keep an eye on your lovely dish!
Here's my last..
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A wonderful, filling, rich, totally vegan meal paired nicely with a rich green salad and maybe some fresh fruit for dessert. YUM!
1 comment:
That is such an interesting idea! I'm a vegetarian<3
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