We were so proud of growing our first spaghetti squash that we decided to treat it real nice, and dress it up with the Veganomicon Chickpea Romesco recipe that I loved so much a few years back. This high-protein dinner is delicious and looks fabulous.
Take a large spaghetti squash, cut into halves lengthwise and stab the outside skin a few times. Place on aluminum foil and coat with coconut oil, salt and pepper. Bake for 20-25 minutes at 375, checking frequently with a fork. If it’s overcooked, the spaghetti-ish part of the squash will get mushy and cease to feel like spaghetti.
When your squash is al dente and tasty as heck, dish the rest of it into a bowl and season. Add some more coconut oil, or olive oil if you like.
Here’s the Veganomicon Chickpea Romesco recipe. I added broccoli because I have so much, and it was the perfect, sauce soaking addition. I used organic canned roasted red peppers to cut back on the prep time.
I hope this dinner impresses many guests and family members.