TVP-stuffed spaghetti squash

Have you ever been stuck paying for a library book because you accidentally ruined it?

Have you ever turned on the wrong burner on the stove and burnt an item that had no business being on the stove in the first place?

In other news, I bought a book recently….It’s called The Everything Vegan Cookbook. It has more processed ingredients than I care for, but there are many good recipes scattered throughout–in fact, I had checked it out from the library for the second time this year before my little “incident”.

I made TVP Stuffed Peppers because I still had TVP from making chili. I’m not all that big on bell peppers, and I thought spaghetti squash might be a good sub. So, I skipped the rice and salt, threw in a little extra celery, decreased the oil to only 1 tablespoon, and used a pound of fresh mushrooms rather than measuring by cup.

I used the whole recipe to top a whole spaghetti squash (cooked separately, strands scooped out to plate). It was delicious! Catboy enjoyed it, too. I put half of it in the freezer, reheating it another day at work for lunch. Perfection! Half of the whole thing was a very generous, but fairly low-calorie, serving.

Advertisements