This is definitely the best recipe that I've created in a while! I can't wait for you to try it! I used soy imitation mozzarella cheese by a company called Soya Kaas. Their "cheese" is lactose free and has no cholesterol or hydrogenated oils. It works well in any recipe as a cheese substitute and tastes much better than the other vegan "cheeses" that I have tried...and you can get it at Honey General Store!
Vegan Spaghetti Squash
Ingredients:
1 large spaghetti squash cut into long halves, seeds removed
Water
2 cloves garlic, chopped
1/4 cup extra virgin olive oil
1 tsp dried oregano
1/2 cup shredded soy imitation mozzarella cheese (or regular mozzarella if you aren't avoiding dairy)
3 large olives, pitted and chopped
salt & pepper to taste
1- Preheat oven to 375 F. Place squash in a casserole dish, open side facing down and fill the dish with 1/4 inch of water. Bake for 30 minutes.
2- Remove the squash from the oven and scrape the stringy flesh out of the squash with a fork.
3- Over medium heat, saute garlic with extra virgin olive oil and oregano for about 3 minutes. Add spaghetti squash, cheese, olives, and salt and pepper. Serve when the cheese melts!
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