1 spaghetti squash
1/2 onion, chopped
2-3 cloves garlic, minced
2 tablespoons olive oil
2-4 tablespoons vegan cream cheese
fresh herbs (I used basil, oregano, and chives), to taste
salt and pepper, to taste
red pepper flakes, to taste
nutritional yeast, to taste
1/2 pound angel hair pasta (or other spaghetti style pasta)
2-4 tablespoons pine nuts, toasted
1/2 cup fresh tomatoes, chopped
1. Preheat oven to 375 degrees F. Cut the spaghetti squash in half lengthways and scoop out the seeds and pulp. Place facedown in a baking dish with about 1 inch of water in the dish. Bake for about 45 minutes, or until soft enough to scoop out the flesh.
2. Saute the onion and garlic in olive oil. After a few minutes, add the cream cheese to the pan so it can soften. Boil pasta according to package directions. Add onion mixture to large bowl with spices and fresh herbs, pine nuts, and tomatoes. Add cooked pasta.
3. When the spaghetti squash is cooked, scoop out the flesh and add that to the pasta mixture. Mix it all together, add more salt to taste (I did), and then enjoy!
I see nothing wrong with the spaghetti squash + spaghetti combo. Best of both worlds! It was creamy, herby, filling, and tasty!
Source of recipe: I dreamed it up while on my drive home.