By Shannon Keirnan
Lately I've been trying to expand my food palate while also cutting back on my meat intake… which has lead to some interesting kitchen experiments, some of which I might file under "complete failure."
Others, like Curried Carrot Soup, have been awesome. I've been passing that one along to anyone looking to try something a little different.
One of my big efforts to branch out was to try spaghetti squash for the first time. I was pretty confident I would hate it, because I'm just not a squash girl by any means. I won't even eat pumpkin pie.
Frankly I don't even like spaghetti that much, but it's quick and easy so I figured I'd suck it up and give it a shot.
To my surprise I absolutely loved it. I simply replaced the cooked squash for noodles, put a little organic pasta sauce on top (with some additional parmesan cheese, sautéed mushrooms, and onions of course), and I was practically waxing poetic over my bowl. It didn't taste "squashy" at all, and I loved the texture! To me it tasted way better than regular noodles.
Thus began my love affair with the spaghetti squash.
I wanted to try something different with the other half of my squash, and this time try to keep the mess down as much as possible. I concocted this one-pan recipe (well, two pans, if you have to prepare the squash) as I went along, playing it by ear and hoping for the best.
I destroyed the entire thing for lunch, and it kept me satisfied for the rest of the day. It was fantastically buttery and sweet - and stupid-easy to make.
I would suggest, if you want to give it a go and you're not too much of a veggie eater, that you try it as a side-dish first; I eat mass quantities of vegetables every day, and a (admittedly large) bowl of this was enough fiber to make even my stomach a little gurgly.
It's so good for you! It's gluten-free, low in calories (even lower if you cut back on the butter and olive oil), high in fiber and vitamins, and it still tastes great.
1/2 prepared spaghetti squash
1 cup chopped cabbage
1 handful (3-5) organic mini-portobello mushrooms
1 Tbs. chopped garlic
1 red onion, sliced
1 cup chopped baby spinach
1/2 cup chopped organic firm tofu
2 Tbs. Butter
Salt and Pepper (to taste)
Preparing the squash: Cut the squash in half length-wise. Use a spoon to core out the seeds and pulp. Place the halves rind-up on a lightly greased baking pan, and bake at 375 degrees F for 30-40 minutes. Let cool enough to be handled while preparing other ingredients.
Like I said, this is a one-pan wonder. Add enough coconut oil to your pan to lightly coat the bottom, and sauté the cabbage for about five minutes.
Add in the tofu, mushrooms, spinach, onion, garlic, butter and spaghetti squash, stir together well, and sauté on low heat for about 15 minutes.
When all of the vegetables are soft and caramelized, drizzle a little bit of good olive oil on top, season with salt and pepper, and serve!
I hope you enjoy it as much as I did!