Get the Recipe: Chef Angela's Vegan Spaghetti Squash
Chef Angela Bryant-Tyler is excited to have a really good extra virgin olive oil to drizzle over her vegan roasted spaghetti squash with vegetables dish.
Vegan or not, this is the kind of dish that wins people over at first bite. Golden strands of roasted spaghetti squash catch a bright, mixed-vegetable marinara, turning a humble winter squash into a farm-to-table bowl that feels both comforting and fresh. It’s simple cooking, but with the sort of care and intention we see from our favorite small producers.
Just before serving, we like to finish the dish off with a generous drizzle of La Maliosa’s Caletra organic extra virgin olive oil, letting its fresh, green notes lift the sweetness of the roasted squash and the tomato-rich sauce. A handful of crushed toasted hazelnuts on top adds gentle crunch and nutty depth. It’s a simple tweak that turns a good vegan pasta-night alternative into something you’d happily serve to guests.
Serve this roasted spaghetti squash with a crisp salad and a glass of one of our small-production, sustainably farmed wines, like Aldo Clerico’s Barbera d’Alba and you have a dinner that feels both nourishing and a little bit special. It’s a weeknight-friendly way to cook more plants and support artisan farmers.
Serve this spaghetti squash recipe along side another recipe from Chef Angela, her vegan Sweet Potato Flatbread.
For those of you that know our curation style, you know that we love to support small producers and bring you unique fun wines and specialty foods. And you can enjoy these curations by trying a selection of different wines, foods, and olive oils from our portfolio. We sell to both businesses and consumers across the US:
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Roasted Spaghetti Squash with Caramelized Mushrooms in a Mixed Vegetable Marinara Sauce
Cooking Time: 1 hour
Portions: 4 Servings
Ingredients:
1 medium spaghetti squash
8 shiitake mushrooms
1 yellow zucchini
1 small eggplant
2 cups of spinach leaves
½ bell pepper
4 cloves of garlic
¼ cup red wine
½ medium onion
6 Tablespoons Extra Virgin Olive Oil
2 tablespoon of tomato paste
1 can of crushed tomatoes
Pinch of brown sugar or 1 teaspoon agave sweetener
5 fresh basil leaves (thinly sliced)
¼ teaspoon of each of the following seasonings:
freshly ground black pepper
onion powder
garlic powder
Ethiopian Berber seasoning
pink sea salt
dry Italian seasonings.
Garnish:
Toasted Hazlenuts, crushed
Drizzle of Caletra, Extra Virgin Olive Oil
Wine Pairing:
Aldo Clerico’s Barbera d’Alba
How to Cook the Spaghetti Squash:
Preheat oven to 350°F. Cut the squash in 2 inch round slices to have longer noodles or cut in half lengthwise to have shorter noodles. Either way is fine, as it does not change the taste in anyway. It’s just a presentation thing.
Scoop out the seeds and fibers with a spoon and discard (or save to use in another recipe). Coat each piece with a bit of olive oil and season it with a sprinkle of sea salt, black pepper, garlic and onion powders.
Place slices on a baking sheet, cut side up if you cut it lengthwise, or lay flat if you cut it in slices. Bake for 45 minutes to 1 hour or until the skin gives easily under pressure and the inside is tender.
Rake flesh with a fork to release the noodles. Then set aside in bowl.
Mixed Vegetable Marinara Sauce:
Prep your vegetables: thinly slice mushrooms, red onion and bell pepper, chop garlic, cut eggplant into cubes, and slice zucchini into ¼ inch slices. Rinse 2 cups of spinach leaves and pat dry.
Heat a large nonstick frying pan over medium heat add 2 tablespoons of olive oil. Once oil is heated, add sliced mushrooms and onions with a sprinkle of sea salt. Stir and let mushrooms and onions sauté and brown for 3 minutes. They will release water and start to caramelize.
Then add 3 cloves of chopped garlic and ¼ cup of red wine, the Berber seasoning and onion powder. Continue to stir and let the liquid evaporate (about 2 to 3 minutes).
Add a pinch of brown sugar (or a teaspoon of agave sweetener), 2 tablespoons of olive oil, zucchini, eggplant, bell peppers and the tomato paste. Sautee everything together for another 3 minutes and then add the can of tomatoes, the Italian seasonings and black pepper. Let everything simmer in the uncovered pan until the liquid reduces and the sauce thickens.
Stir occasionally and cook for about 15 minutes. When sauce thickens to your liking, toss in the spinach and stir until the spinach wilts.
Place spaghetti squash in a serving dish and spoon over the sauce. Sprinkle the fresh basil or crushed toasted hazelnuts on top, drizzle with an extra virgin olive oil like Caletra, and then enjoy each bite with a glass of Barbera d’Alba.
Recipe courtesy of Chef Angela of Deliciousness In Your Mouth Catering Co. Follow Chef Angela on Instagram @deliciousnessinyourmouth
