We spent the day outside, playing with the chainsaw, so we wanted a quick, easy meal idea. Spaghetti squash with tomatoes and herbs - does it get any simpler than this? Seriously, the hardest part of this dish was slicing the spaghetti squash in half. After five minutes, I was starting to think I’d need the jaws of life to crack the sucker open!

Spaghetti Squash with Tomatoes and Herbs

Ingredients

1 spaghetti squash
2 tablespoons minced garlic (or two cloves minced garlic)
2 teaspoons olive oil
1 can diced tomatoes, drained
1 can mushrooms (optional)
1 tablespoon chopped fresh basil (we used dried basil)
1/8 teaspoon dried oregano
Vegan Parmesan cheese (optional)

Instructions

1. Preheat oven to 375F.

2. Slice Italian squash in half, lengthwise. Remove seeds and pulp, and place rind-side up in a baking pan. Cook at 375 degrees for 45 to 60 minutes, until the squash’s veggie flesh is tender. (For additional tips on cooking Spaghetti squash, see my “Pasghetti Squash for Stoopidheads” post.)

3. Once the squash has been cooking for about 30 minutes, start on the toppings: sauté the minced garlic in the 2 teaspoons olive oil until it’s softened and fragrant.

4. Add the tomatoes, mushrooms, basil, and oregano to the garlic and simmer for 10 - 15 minutes.

5. Remove the squash from the oven and create the “noodle strands” by scraping the prongs of a fork through the veggie flesh.

6. Spoon the garlic tomato mixture on top of squash strands.

7. Top with grated vegan parmesan cheese and serve warm.

Then go treat yourself to a heaping bowl of Purely Decadent soy ice cream, since your dinner was all of 15 calories! (I kid, I kid. A few hundred calories, tops.)

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Tagged: veganmofo vegan veganism vegetarian vegetarianism blog swarm october food carnival recipe recipes vegan veganism vegetarian vegetarianism vegetables veggies spaghetti squash italian squash tomatoes garlic basil oregano flickr photos