ADHere, you grate it, brown it and combine it with a lot of garlic, plus onion, tomatoes and wine for a vegan take on Bolognese sauce that comes together much more quickly. It absorbs the flavors of the sauce, and believe me, you don’t take a bite of this and think, “Is that tempeh?” You think, “Yum.”ADNext up: spaghetti squash. Step 2Cut the spaghetti squash in half lengthwise, and scrape out and discard the seeds (or save them for roasting). Sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper, and place, cut-side up, on a large, rimmed baking sheet. Stir in the basil and serve over the roasted spaghetti squash.

Source: Washington Post November 08, 2020 15:00 UTC