Meatless Monday, Workout Wednesday, Book Worm Wednesday, Thirsty Thursday, Fun Friday… If you ask me, alliteration is awesome, however not all of the days I mentioned would be considered “fun,” but with a little alliteration it makes a commitment something you remember and stick to.
Meatless Monday and Workout Wednesday are old faves, but in attempt to watch less TV (damn you Downton-Crack-Abbey) we’re going to spend one night a week with no tube, hence “Book Worm Wednesday.” God save us.
Ramble over, back to the recipe!
This one is VEGAN, GLUTEN FREE, DAIRY FREE, and SOY FREE… there’s enough buzz words in this thing to make it a trending topic! However, it takes a little while (1.45-2 hrs from start to finish) but I promise it’s easy; most of the time you’ll just be waiting for things to bake/cook and you can use that time cleverly by cleaning up after yourself, or if you’re like me, to start to write your blog post…
- 1 Large Spaghetti squash
- 2 tablespoons of margarine
- 1 tablespoon olive oil
- 1 red/orange/yellow bell pepper, seeded and diced
- 1 Onion diced
- 1 Veg Stock Cube
- 1.5 Cups Water
- 3/4 cup Quinoa (uncooked)
- 1 tsp sage
- 1 tsp red chilli flakes
- 1tbsp Garlic (2 cloves)
- 1 tsp Oregano
- 3 tbsp Olive tapanade
- 2 tbsp Chopped Sundried tomatoes
- Diaya cheese (if you’re not lactose intolerant or vegan, any white cheese will do)
- Cut the spaghetti squash in half lengthwise and remove the seeds and membranes
- Place the squash cut-side down on a lightly greased baking sheet and bake at 350 degrees for 25 minutes. Once the 25 mins are up, flip those babies and put a tbsp of marg in each crevice and return to the oven for another 30-40 minutes (depending how big the squash is)
- While the squash bakes, heat the oil in a skillet over medium heat and saute the red pepper and onion until softened, about five minutes
- Add the vegetable stock cube, quinoa, sage, oregano, red pepper flakes and garlic and dry cook it for another 5 mins
- Add water and bring to a boil, once boiling reduce the heat (somewhere between med and low) and cover. Allow to simmer for 15-20 minutes
- Remove from heat and allow to sit, covered, until the squash is ready
- When the squash pulls away from the edges with a fork, it’s done. Its okay if it’s slightly stiff at this point as you’ll bake it again. Pop on an oven mit (these things are HOT) and use a fork in your other hand to pull a good amount of squash away from the edges – leaving a little on the sides (about ¼ inch) to keep the structure of the squash
- In a bowl mix the quinoa mix with the tapanade and sundried tomatoes, then add the pulp from the squash and mix well
- Mash the removed pulp with a fork, then stir in the cooked quinoa and red pepper mixture.
- Dollop it equally back into the two shells – don’t worry, it looks like a lot but it will fit in. Top with grated cheese.
- Return the now stuffed and cheese covered shells to the oven at 350 for just a few minutes until the cheese is melted, once it’s soft and gooey, throw the broiler on to crisp up the top nicely – note: the Diaya cheese is a really great substitue, it even tastes like crispy cheese when it’s hit the bottom of the pan. But it goes from zero to burnt in 60 seconds, so keep a careful eye.
This recipe was inspired by this one, from Love & Flour