Vegan MoFo, Day 2: Spaghettaaaaah.

Oi, people and their dang spaghetti. I swear, serve anything that isn't precisely spaghetti, marinara, and meatballs, and you get noodles thrown in your face.

On one side of the spectrum are knock-off brands of Chef Boyardee, and on the other is the stereotypical spaghetti with two huge meatballs. And if you're not stuffing your face with meatballs, there's something wrong with you.

Thus, I give you my version of Spaghetti.

Otherwise known as:

"Squash Trying To Be More Than What It Is"

makes 2 servings, but I ate the whole 1/2 squash myself

1/2 spaghetti squash (save the other half in the fridge for later)

marinara

1 large can whole tomatoes (the whole ones are better than the diced ones...there's logic to it)

2 tbsp tomato paste

1/2 yellow onion, diced

2 cloves garlic, minced/pressed

handful of basil

S&P, oregano, red pepper flakes

toppings

chickpeas, cooked (goes w/out saying, but still...)

mushrooms, sliced

chopped fresh parsley

To make the sauce: Saute the garlic and onion in olive oil. Meanwhile, whir up the entire can of tomatoes and the tomato paste in a blender. Add the cooked onion-garlic mixture, fresh basil, and seasonings, and blend until, well, blended.

Put the 1/2 squash cut side down on a plate. Stab it a few times with a knife. You can add a smidge of water to the plate. I tried it both ways: the first time I didn't use any water, and the second time I added like a teaspoon of water onto the plate. Didn't really tell a difference. Microwave the 1/2 section for about 5-6 minutes until the squash is soft. Let it rest for about 3 minutes until it is cool enough to handle. Then go at it with a fork and get all starry-eyed at the wondrousness of gourds!

Microwave the sliced mushrooms and chickpeas until warm.

Top the "pasta" with the mushrooms, chickpeas, and 1/2 cup of the marinara. Throw some chopped parsley on top.

And then realize that your pasta rocks, and anyone who doesn't agree will get pasta in their face! Kapeesh?

Jes