Tag Archives: garlic

Vegan Baked and Tossed Spaghetti Squash

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I like spaghetti squash.  I have tried it with a number of other ingredients, and over time I have concluded that I most like a lighter combination.  This is my current favorite.

1 large spaghetti squash
1 onion diced
2 tomatoes diced
4 cloves garlic
1/4 cup olive oil
1/2 lemon
1 T Italian seasoning
Sea salt and pepper

TomatoCut squash in half along the longest side.  Place flat side down on large baking sheet, pierce a few times with a knife, and place in oven at 400*.  Cook for 1 hour.  Meanwhile, add onion, garlic, and oil to a pan and saute gently.  When transparent, add tomato, Italian seasoning, salt and pepper and lemon juice.  Reduce heat to low and allow to simmer gently while squash bakes.  When squash is tender, remove from oven and separate out strands with a fork into a large bowl.  Top with olive oil mix and toss gently.  Add vegan Parmesan if desired. Serve with you favorite (gluten-free?) bread and salad.

Easy Baba Ganoush

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My kids vary on their willingness to eat eggplants, but more of them will consume baba ganoush (though fewer than will eat humus), so it’s something I tend to make a few times each summer.  It’s not a  hard dish to prepare if you have a little time to let the eggplant roast.

1 large eggplant
1/2 bulb garlic
2-3 T sesame tahini
1 t lemon juice
1/3 cup flat parsley

Cut off top of eggplant and slice vertically in half.  Place on baking sheet with flat sides down and pierce each half 3-4 times with a sharp knife.  Place 1/2 bulb of garlic (or whole if you really love garlic) on the sheet.  Put sheet in oven at 400*.  Allow to cook 45 minutes to 1 hour (until the eggplant begins to collapse).  Remove and allow to cool.  Using a spoon, scoop insides out into your food processor or blender.  It should be pretty easy to remove everything but the skins.  Add the garlic from the roasted bulb and the reminder of the ingredients.  Pulse until everything is chopped and mixed.  You can continue to mix if you like a smoother baba ganoush.  Add sea salt and pepper to taste.  Serve with your favorite veggies, pitas, bagel chips, or bread, cold or room temperature.

Butternut Chickpea Pasta Bliss

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I got two more butternut squash from the CSA this week and wasn’t feeling the idea of spending 1/2 hour stirring risotto.  So, I whipped up the following and it was quite delicious (and high in protein!).

Ingredients

1 butternut squash
2 cans chickpeasButternut SquashChickpeasTomato
1 large ripe tomato
1 pound pasta (your choice, but something hearty)
4 cloves garlic
2 T olive oil
salt and pepper to taste

Process

Cut squash in half lengthwise and remove seeds.  Place inside down on a baking pan or stone and place in oven at 375* until soft.  Scoop out squash, mash with fork or potato masher, and set aside. Open beans and spread in a single layer on a bar pan or other sided bakeware.  Add 1 T of olive oil and shake gently to coat beans.  Place in oven on 450*, shaking every few minutes to roll beans and roast evenly.  While the beans are cooking, dice the tomato and mince the garlic.  Cook pasta al dente.  When pasta is done, drain and return to pan.  Add squash, beans, tomato, 1 T of olive oil and stir.  Salt and pepper to taste.  Serve when warmed through.

Tasty and very filling!