Get the recipe: Chef Angela's Vegan Spaghetti Squash
Bronx native, Los Angeles based, Chef Angela Bryant-Tyler
Roasted Spaghetti Squash with Red Wine Caramelized Mushrooms in a Mixed Vegetable Marinara Sauce
by Chef Angela of Deliciousness In Your Mouth Catering Co.
// Wine pairing suggestion: A hearty Autumn meal like this needs a worthy companion and whether you’re using it to saute the mushroom or are sipping on it while prepping, Aldo Clerico’s Barbera d’Alba is that right companion. For a fresh white with a touch of minerality, try an Erbaluce.
Makes 4 Servings
Ingredients:
1 Medium Spaghetti Squash
8 Shiitake mushrooms
1 Medium Yellow Zucchini
1 Small eggplant
2 Cups of spinach leaves
½ Bell Pepper-any color you prefer
4 Cloves of garlic
¼ Cup red wine
½ Medium onion
6 Tablespoons 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 (slice thinly at end of cooking for garnish)
All seasonings are to your taste and preference: 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.
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. Its 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.
While squash is baking prepare veggies and make sauce:
Thinly slice mushrooms , red onion and bell pepper.
Rinse 2 cups of spinach leaves and pat dry.
Chop 3 to 4 cloves of garlic .
Cut eggplant into cubes.
Slice yellow zucchini into ¼ inch slices.
Heat a large nonstick frying pan over medium heat add 2 tablespoons of olive oil. Once oil is heated, add sliced mushrooms and onions and sprinkle with a dash 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 mixture absorb most of the liquid-about 2 to 3 minutes.
Add a pinch of brown sugar (or a teaspoon of agave sweetener) ,2 tablespoons of olive oil, the 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 some chopped fresh basil on top and then enjoy each delicious bite!
Follow Chef Angela on Instagram @deliciousnessinyourmouth
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