Fall Series: Spaghetti Squash and Stuffed Peppers

Ingredients:

• 1 spaghetti squash, sliced into 1-in thick rings, middle pulp removed

• 3 Tbsp olive oil (divided into 1 and 2)

• 1 large onion, chopped

• 5 cloves garlic, minced

• 1 can tomato sauce (15 oz)

• 2 cans crushed tomatoes (15 oz each)

• 1/2 cup red wine

• 1/2 tsp crushed red pepper

• 1/2 tsp oregano

• 1/2 tsp thyme

• 1/2 tsp rosemary

• 1-2 cups vegan meat of choice (I used Gardein ground “beef” and Gardein Italian sausage slices)

• 2 cups cooked rice 

• 6 bell peppers, tops cut off (set aside), and hollowed out

• 1 cup vegan cheese of choice to top the peppers (I used some Follow Your Heart Provolone slices)

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and line cookie sheet with parchment paper. Cover squash rings with 1 Tbsp olive oil and place in one layer on cookie sheet. Bake for about 45 min until tender and slightly browned.

2. While squash is cooking, in a large pan, heat remaining olive oil and add onions and garlic. Saute until translucent and tender.

3. Add tomato sauce, tomatoes, wine, and spices (red pepper, oregano, thyme, rosemary) and cook for about 20 min over medium (use a splash screen to avoid mess).

4. Stir in vegan meat and cook for about 5 min, until fully heated through.

5. Stir in cooked rice.

6. Arrange peppers in a parchment-lined pan (I used a rectangular cake/casserole pan) and stuff with filling.

7. Top with cheese and add back on each pepper top.

8. Bake for about 15-20 min until peppers are soft. If you time it right, the peppers and the spaghetti squash will be done at the same time!

9. When squash is done, take a fork and gently remove spaghetti-like insides from the skin. Be careful not to mash - make sure it remains looking like noodles!

10. Serve peppers over spaghetti squash, and enjoy!