Tonight's rendition reminds me of a Hamburger Helper kind of thing, but it's vegetarian and there's WAY less carbs. In true Hamburger Helper/Boxed Dinner style, it's not pretty, but it's good! I prettied up the plate with some roasted carrots, roasted broccoli, and tahini-yogurt dip.
Boxed Dinner Spaghetti Squash
- olive oil
- 1 spaghetti squash
- 1 tbs balsamic vinegar
- 1 cup sliced mushrooms
- 1 bag burger crumbles (I use Morningstar Farms "Griller" crumbles)
- 2 handfuls fresh basil
- a few stalks fresh flat-leaf parsley
- a few sprigs fresh thyme
- 4 cloves garlic
- kosher salt
- about 1 cup marinara sauce
- Homeward Bound SparkPlug Hot Sauce
Preheat oven to 400F. Cut Spaghetti Squash in half lengthwise, spray cut-side with olive oil, and place cut-side down on a cooking sheet (I use parchment). Bake for about 35-40 minutes depending on size of squash. After 20 minutes of cooking, pierce each half a few times with a fork. Squash is done when it is fork tender - turn cut-side up and let cool until you can handle it with your hand or at least a hot-pad.
Spray a large frying pan with olive oil (or use a tablespoon of olive oil if you don't have a sprayer) and heat on medium. Once heated, add mushrooms and balsamic vinegar.
If the burger crumbles are thawed, add them to the pan when the mushrooms are almost done, cook long enough to brown the crumbles a little, turn off heat.
In a food processor, mini food processor, or blender, combine fresh herbs, garlic, and about a tablespoon of olive oil. Whiz/Blend to make a paste, add to mushroom/burger crumbles in pan and stir to combine.
Use a fork to scrape squash out of it's shell into the pan, stir to combine. If squash is cooled significantly, you can turn the heat back up to med/low.
Add marinara and hot sauce, salt to taste and heat through if not hot. (I added a little dried parsley and seasoning salt because the marinara I used was a generic store brand and pretty bland.)
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