Oh My Gosh Squash!
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Spaghetti Squash is a wonder ingredient that has so many diverse uses. In this episode of #LunchBreakLIVE Tonia Carrier, A.K.A. Your vegan friend Tonia, makes a squash dish that will rock your world. And it is so dang easy, anyone can do it, including me! LOL. Spaghetti Squash is a great healthy alternative to traditional pasta. Dress it up with a sauce and some spices and you are good to go. Let’s see how Tonia did it.
Tonia is a hairstylist and indie filmmaker from Michigan who has been doing vegan activism since 2018. She is grateful to represent the Midwest on the JaneUnchained News Network. And we love having her! Tonia has a YouTube channel called Your Vegan Friend Tonia that you should definitely check out. It is fresh and fun and filled with lots of delicious recipes, and other great videos about veganism and the vegan lifestyle. From recipes to interviews, and visits to animal sanctuaries, you can find it all on Tonia’s YouTube channel.
For this recipe, Tonia used a simple, clean-cooked (no oil or salt) spaghetti squash. Just cut it in half and scoop the seeds out and place it cut-side down on a cookie sheet, and bake for 33 minutes at 350 degrees. You want it to be quite firm yet soft enough that it scoops out in spaghetti-like strands.
To top it Tonia made a yummy, super chunky pasta sauce using 2 cans of Italian-style chunk and diced tomatoes and a can of tomato paste. She added some Mrs dash and some Italian spices, onion, and a ton of mushrooms.
Then, Tonia made a simple cashew parmesan which, she didn’t think she liked, but now (after trying again) she really loves it!
Cashew parmesan was 2/3 cup of cashews, 1/3 cup of nutritional yeast, and a teaspoon of onion powder and garlic powder. blend it together, but not too much because it gets pasty FAST!
Tonia showing off her Oh My Gosh Squash!
We hope you give this recipe a thumbs up! Try it at home and let us know how you liked it. This is one of those super easy and super healthy recipes and you will have ZERO guilt eating it!
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About the Author: Donna Dennison
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