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Title: Adora’s Anarchic Spaghetti Squash Author: Adora Ĝardenisto Date: 03/23/2022 Language: en Topics: Food, cooking, recipe, mutual aid, spaghetti squash, Notes: Uploaded by Adora.
Cooking time:
60 to 90 minutes
Serves:
2-4 per squash depending on how hungry everyone is. One good sized
squash could easily leave four people feeling full, or leave two with
leftovers.
Ingredients:
One spaghetti squash.
One can of the basic Amy’s lentil soup.
Half a jar of Classico tomato and basil pasta sauce.
Two vegan pasta sausages.
Vegan Parmesan cheese
Cayenne powder.
Garlic powder.
Table salt.
Olive oil.
A baking sheet with slightly raised edges.
A pan or a cutting board.
Potholders and oven mitts.
Instructions:
Preheat the oven to 400 degrees Fahrenheit.
Wash and scrub the squash skin with room temperature water. You’ll want
to use a brush. Alternatively you can thoroughly rub it clean with your
hands.
Place the squash onto a flat pan or cutting board with a damp paper
towel between the board/pan and the counter. This helps to keep the
board/pan from accidentally sliding around dangerously while cutting.
Using a strong fork, carefully pierce the squash a rough total of 40
times. The best way to do this is to run four lines of fork holes up and
down length wise.
Once you have fork holes on four evenly distributed sides of the squash,
place the squash in a microwave and run the microwave on High for
roughly 5 minutes.
Remove the squash carefully as it will be hot. Handle the steam holes
with care.
Place the squash back onto your board/pan.
Cut off the end of the squash with the trunk/stem. Next, cut the squash
in half lengthways. You should end up with two halves of squash that are
wider than they are short when the insides are facing the ceiling. Cut
with caution; knives can be dangerous and the squash may be hot.
Using either a potato peeler with a peeling end, or a spoon, scrape out
all of the seeds and loose strings inside of the squash halves. These
can be composted or thrown away. Some people have even been known to
bake spaghetti squash seeds similarly to Pumpkin seeds.
Place the two halves of squash on top of your short sided baking sheet.
They should sit upright without too much trouble thanks to their width.
Pour a few tablespoons of olive oil into the newly hollowed out bowls of
the spaghetti squash.
Add to each a healthy sprinkle of cayenne. Roughly 2 teaspoons per bowl
depending on how much you enjoy spiciness.
Next add garlic powder into each squash bowl. This comes out to roughly
2-8 teaspoons per bowl depending on how much garlic you like.
Last up for the spices is salt. 1-2 teaspoons per bowl will cover it.
Using a brush, spoon, or paper towel, evenly mix the slices and olive
oil in the squash bowl before spreading the mixture evenly across the
inside surface of the squash. The skin of the squash does not need to be
oiled.
Place the squash face down into your edged baking sheet, so the squash
bowl is facing down, and then use a paper tower to clean up any excess
oil and debris from the baking tray. This helps avoid unwanted burning,
smoke, or damage to the tray.
Once the tray is clean, place the squash onto your 400 degree oven and
set a timer for forty five minutes.
In a medium saucepan, heat the can of lentil soup over a low/medium
heat.
Add 2-4 teaspoons of cayenne powder into the lentil soup.
Add 2-8 teaspoons of garlic powder into the lentil soup.
Add 1-2 teaspoons of salt into the lentil soup.
Add in 2 coarsely chopped vegan spaghetti sausages into the soup. The
size of the pieces doesn’t need to be perfect, just bite sized.
Slowly reduce the lentil soup by boiling off the water from it until
it's more of a gravy than a soup. Make sure to stir frequently as it
will start to stick and burn if it gets too hot. This should take 10-20
minutes.
Once the soup has been reduced, add in half a jar of Classico Tomato &
Basil pasta sauce (or whatever substitute pasta sauce you have on hand).
Continue to reduce on a low heat with constant stirring for another
10-20 minutes until the lentil & tomato sauce is the consistency of a
stew or thick gravy. You can keep a very low heat on it until the squash
is done as long as it doesn’t burn.
Once the squash has finished its 45 minute timer, gently stab the skin
with a knife before removing the squash. If the squash is done, the
knife will pass through the skin with only a little resistance.
Take the halves of squash out of the over and carefully use a fork
and/or pot holders to turn the bowls right side up.
Use a fork to loosen the strands of spaghetti squash from the skin,
gently mixing them about to get the top layer well mixed into the rest.
Relocate the halves of squash to your shallow wide brimmed bowls or
plates. There will be liquid left over from the squash so placing the
skin onto a paper towel is advised especially if you only have flat
plates.
Evenly distribute the lentil & tomato sauce with bits of vegan sausages
into the two squash bowls until all of the sauce is gone.
Using your fork, mix the sauce into the spaghetti squash strands until
the strands are saturated and have mixed into the sauce.
Add generous amounts of any topping of your choice, such as a vegan
parmesan cheese, to the top of the bowl before mixing it into the bowl
to add a cheesy taste to the whole meal. The heat from the squash and
the sauce will quickly melt the mixture.
Sprinkle a decorative layer of your topping such as vegan parmesan
cheese onto the top of your squash bowl for a nice presentation. Extra
yummy cheese.
The dish will be hot, tasty, and very filling!
Enjoy!
work or bread, then take bread.” - Emma Goldman, Anarchism and Other
Essays.
prepare spaghetti squash!
Vivu Anarkiismo - Kun Amo,
Adora Äśardenisto