spaghetti squash with sautéed mushrooms and vegan sausage
In the last month or so, I returned to making delicious food for myself, rather than eating a lot of frozen meals. This has been very grounding, particularly at the end of a season of major change. After the summer of clothes free camping, my heart got clear, and I made a lot of changes in my life to align with who I am, what I love and what I want to do. More about that in another post, but suffice it to say that, when everything is moving and shifting, one of the most centering things for me to do is go to the kitchen clothes free and make myself something good to eat.
This recipe is a random idea that popped into my head after I’d had a nice long nap.
- 1 Spaghetti Squash
- 1 small pack of mushrooms (any kind; I used shiitake)
- 1 white onion
- 1 tofurkey vegan sausage
- olive oil
- sea salt
- black pepper
- garlic powder
Step 1: Cook the squash
Heat the oven to 375`F.
Slice the squash in half lengthwise and scoop out the seeds. Wrap each half in foil and insert into oven. Bake for about 4o minutes, or until the flesh of the squash is radiant gold and soft.
Step 2: Prep items to sauté
White onion: I like to halve the onion, then slice one giant ring of one of the halves. From there, I chop it up into small pieces. Save the rest of the onion for other recipes. Or for mischief.
Vegan sausage: Take 1 vegan sausage and slice it into small discs.
Step 3: Sauté the mix
Grab a large frying pan and pour olive oil into it. I’m fairly generous with olive oil, using enough to lightly cover half of the pan. Sauté until the mushrooms are cooked nicely– they will be rubbery and a little tough as well as moist, compared to when they were initially dry and raw.
Sprinkle sea salt, black pepper and garlic powder into the pan and stir it well through the mushrooms, onions and vegan sausage.
Step 4: Put it all together
Remove the squash from the foil and use a fork to scrape out the squash in the form of strings onto a plate. I always get excited by this, like a kid watching a magic trick. It’s the simplest miracle ever to me.
Grab the sautéed mix from the pan and pour over the spaghetti squash. Adjust seasonings to taste.
Step 5: Enjoy
Grab yourself some water or another delightful drink of sorts. Enjoy dinner slowly …or put face into pile of food (if you are like me, but let’s not get into that…)
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