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Spaghetti"less" and Spicy "Meat"sauce

What you need: 

1 spaghetti squash
1 package veggie burger crumbles (I used St.Ives)
2 cloves garlic, minced
1 yellow bell pepper, roughly chopped
3/4 cup carrot, chopped
3 green onions, chopped
1 large or 2 small cans of crush tomatoes
2-3 tablespoon grade B maple syrup (you can find this in your health food store)
1 1/2 cup mushrooms, roughly chopped
oregano
chili powder
red pepper flakes
basil leaves

What you do: 

Preheat oven to about 400 degrees Celsius. Take the spaghetti squash and cut off just the stem part. Then, take it and cut it lengthwise. There will be a whole bunch of seeds on the inside, but do not scoop them out just yet. Take the squash and put it into a baking dish and fill with enough water to cover the bottom by about 2 inches. Cover the dish and place it into the oven for about 40-45 minutes, or until a fork can easily be pierced through the outside. Once it's done cooking, drain the water and place the squash into a deep dish. Now is the time to scoop out the seeds. Once the seeds are out, take a fork, and start "scraping" the squash from top to bottom, so you start getting spaghetti like pieces. Empty the spaghetti into a colander and DRAIN WELL!!! I just usually let it sit in the colander for a good 5 minutes, shaking it once and awhile to get the water out.
Meanwhile, start making the "meat" sauce. I actually do this part while the squash is cooking. It's a bit more practical and you save time that way. Take the package of veggie ground and start frying it up in your pan. Once cooked, add the yellow bell pepper, carrots, onions, and garlic. Cook for about 2 minutes (I like my veggies to be crisp). Add the can of crushed tomatoes and gently stir it altogether. Once it start to bubble, add the maple syrup. I know that seems strange, but trust me! The maple syrup gives it a bit of a unique flavour, and it helps accentuate the spicy flavours. I say about 2-3 tablespoons, but you could always more or less, depending on your taste. Then add the rest of the spices, again, add more or less depending on your taste. Let the sauce sit for about 5 minutes.
Once done, take your spaghetti squash and place some onto a place. Add the sauce on top, and there you have it! Spaghetti"less" and spicy "meat"less sauce! Enjoy!

Preparation Time: 
40-45 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

400 Celcius...? I think you must mean Farenheit?

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St. Ives makes skin care products. I think you meant Yves Veggie Cuisine.

LOL! Whoops! My bad! I was so excited to get this posted, I put down the wrong product! Yes, please use Yves, NOT St.Ives! LOL! I can't imagine how that would taste!

mmm, douche flavoured pasta :P. actually, i'm considering making this for dinner but replacing the squash with either zucchini or green beans since i have a surplus of them both! this looks really yummy and delicious and i love how instead of loading the calorie count on the pasta the calories are more into the protein rich sauce!

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St. Ives makes skin care products. I think you meant Yves Veggie Cuisine.

LOL! Whoops! My bad! I was so excited to get this posted, I put down the wrong product! Yes, please use Yves, NOT St.Ives! LOL! I can't imagine how that would taste!

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St. Ives makes skin care products. I think you meant Yves Veggie Cuisine.

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