This is an easy, healthy dish to prepare during the middle of week or when the budget is tight, but its also a fun dish to make when serving a lot of people. Feel free to dress up your dish with vegetables or your choice or even these vegan lentil meatballs.
Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 spaghetti squash, halved lengthwise and seeded
- 2 T. dairy-free soy margarine
- 3 large cloves garlic, finely chopped
- 2 large yellow onions, chopped
- 1 large red onion, chopped
- 2 red bell peppers,(about 1 1/2 cups) seeded and chopped
- 1/4 cup finely diced jalepeno (about 2 jalepenos)
- 1 15-ounce can diced tomatoes, with juice
- 1 15-ounce can tomato sauce, no-salt added variety
- 1/4 cup sugar, plus more to taste
- 1/4 t. crushed red pepper flakes
- 1/2 t. salt, plus more to taste
Preparation:
1. Preheat the oven to 350 F. Cover the cut sides of the spaghetti squash with aluminum foil and bake until the flesh can easily be pierced with a fork, about 35 minutes.
2. Meanwhile, make the spicy sauce. In a heavy-bottomed skillet over medium-high heat, heat the soy margarine, garlic, onions, bell peppers, and jalepenos, stirring often, until the onions are soft and translucent, about 6 minutes. Add the diced tomatoes, tomato sauce, sugar, red pepper flakes and salt. Add more salt and pepper to taste.[p/]
3. Remove the spaghetti squash from the oven and, using a fork, remove the strands of squash and transfer to a large bowl or serving dish. Toss with the sauce and serve hot with Lentil Meatballs if desired.
