The Bigs: Mighty Main Meals
Credit: Stef Schwartz/@juststef8
Ingredients
1 spaghetti squash (cut in half and roasted flesh down to 350 degrees for 1 hour to 1 1/2 hours
1 box of mushrooms (whichever kind you prefer)
1 red pepper sliced
1 yellow pepper sliced
1 zucchini, diced
(1) 28oz. can of whole or crushed tomatoes (you can use fire-roasted)
1/4 cup nutritional yeast
1 tablespoon Italian seasoning
Salt and pepper to taste (crushed red pepper if you like spice)
2 tablespoons extra virgin olive oil (or you can use the olive oil spray)
Instructions
Heat olive oil and put in the mushrooms, peppers, and zucchini.
Sauté the vegetables down until soft. Add in the crushed tomatoes and simmer down with the Italian seasoning, salt and pepper. Add in nutritional yeast.
Scrape out cooked spaghetti squash and add to veggie sauce.
Toss and top with more nutritional yeast if desired. Enjoy!
Compassionate Fun Fact!
Rue likes squash!!!
You can add lentils, crumbled tofu, or tempeh to the spaghetti squash to amp up the protein. You can also swap the tomato sauce for vegan pesto!