I guess I must have forgotten that Fall and Winter are now behind us when I scooped up a giant spaghetti squash at the store last week in my grocery shopping frenzy.
I immediately regretted it.
Don’t get me wrong, I love squash in all its forms, from butternut and acorn to zucchini, and summer squash. But, I truly squashed myself out throughout the cold months, and even looking at the daunting spaghetti squash sitting quietly in the corner of my cupboard made me feel guilty/resentful of the stupid thing.
Usually when I look at my fridge or the ingredients around me, I feel inspired, my creativity sparks immediately, and I’m already cooking up a concoction in my mind.
I just couldn’t catch the creativity bug with this damn squash.
Since I’ve been short on cash lately, I’ve been avoiding larger shopping trips to try and use up all of what’s in my kitchen, and the time finally came for me to bake that motherf***er.
Since I had basil on hand, I thought I wanted to make pesto to go with it, but wanted something less oily and more comforting.
So, I threw together a pesto mac and cheez sauce from what I had on hand, roasted up some broccoli, and made a meal that made me grateful for that stupid squash and comforted by the fact that I could make something tasty even when my culinary juices weren’t exactly flowing as usual.
- 1 large spaghetti squash, sliced down the middle, seeds removed
- 1 can chickpeas, drained and rinsed
- 1/4 cup nutritional yeast
- 1/2 cup non-dairy milk (I used rice milk)
- 2 cloves garlic
- 2 tbsp. lemon juice
- 2 peppadews (I didn’t have bell peppers on hand so I used these…so good!)
- 1/4 tsp. tumeric
- 1/4 tsp. ground mustard
- salt and pepper to taste
Possible Toppings: Roasted broccoli or any other veggie, wilted spinach, pan fried tempeh.
For the Squash:
Preheat oven to 400 degrees. Place squash halves skin side up on a greased cookie sheet. You can add oil and seasonings if you like. Bake for about 45 minutes or until halves are fork tender and filling is soft and string-able.
For the Sauce:
In a blender, combine chickpeas, nooch, garlic, basil, peppadews, tumeric, mustard, lemon juice, rice milk, and salt & pepper. Blend until smooth, scraping down the sides as needed. It took me about 4 turns through my blender to get everything smooth and blended.
Head a large pan over medium-high heat. Drizzle a little olive oil in the pan and use a fork to shred squash into the pan. Top with the sauce and mix until everything is coated. Stir until squash and sauce are hot. Top with whatever you like!
This dish is surprisingly easy and quick, especially if you cook the squash the night before! It’s comforting, healthy, and filling, and an excellent way to get rid of any cold season squash lingering in the depths of your cupboards.