100% Vegetable Spaghetti Dinner

100% Vegetable Spaghetti Dinner

Serves 2, cook time up to 1hr

Materials

½ spaghetti squash

1 ½ cup your favorite organic spaghetti sauce

1 cup of quartered grape tomatoes

1 cup of  mash potatoes*

½ garlic powder

Pinch of salt

Black Pepper

½ cup mushrooms

1 onion slice

 

Tools

Good sharp squash cutting knife

Stainless steel cooking sheet or glass pan

Stainless steel saucepot

Spatula

Measuring cups

Ladle

Knives

Tape measure or a simple 12-inch ruler (optional)

Large serving spoon

Some kind of stirring stick

 

Instructions

1 Preheat oven to 400°  F (350 for an electric oven)

2 Take your heavy-duty squash-cutting knife and cut your spaghetti squash in half. Whatever you do, please do not cut your hand or fingers in the process. You can’t afford loosing those appendages. Place your semi spaghetti squash cut face down on your clean pan. Carefully pour water into pan 1/8 high, or just enough to cover the bottom part of the squash. Put squash in the oven to bake up till the flesh is tender or the water is dried up or the skin of the squash begins to blister (up to one hour with a gas oven).

3 While you squash is tenderizing in the oven, dish out the spaghetti sauce and cayenne mash potato into a saucepot and turn the temperature to low. Add your tomatoes, yummy sautéed mushrooms, and garlic powder as you stir the mash potatoes and spaghetti sauce. You may add salt pepper and other condiments into your sauce. Stir occasionally until the sauce is warm. 

 

4 When the squash is done, dish some into a bowl with a large serving spoon. Use a fork to separate the long ‘spaghetti’ strands. Pour the warm sauce into the center of the dish. Top it off with black pepper or cayenne pepper.

Eat and enjoy.

* You may just use my cayenne mash potato recipe in place of the same old mash potatoes. I used this to thicken the sauce.