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 Cheddary Spaghetti Squash with Panko I’ve been thinking a lot about Thanksgiving recipes with the season upon us and I came across a package of coconut milk powder at HomeGoods and the creative process started flowing. I thought about adding some milk powder to the dry cheddar mix I’d created for popcorn and thought this could be a fun way to use it and add a little more richness for pasta dishes. Speaking of pasta dishes: what about spaghetti squash? And we were off to the races. (Also, see the above recipe for ideas on finding and or making tomato powder.) If you are looking for new ways to enjoy spaghetti squash, this is your chance. Deceptively rich and a little unusual but full of familiar flavors, Cheddary Spaghetti Squash with Panko has it all: tangy cheddar flavor, soft-baked strands of squash and crunchy panko. Cooked together, this is a great dish to share at Thanksgiving or any time you are craving nutritious comfort food. It’s a cinch to make, too. There are a fair amount of ingredients, but most are herbs that are easy to find in bulk to also make this a fairly thrifty recipe. Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise. Cheddary Spaghetti Squash with Panko 1 spaghetti squash, cut in half (check out this fun and helpful video for doing this) 2 teaspoons olive oil 1 cup nutritional yeast 1/4 cup ground almond meal or flour 2 tablespoons vegan milk powder (see intro for the kind I used, but any unsweetened non-dairy variety is fine) 2 teaspoons tomato powder (see intro for this) 1 teaspoon sweet paprika 1 teaspoon garlic granules 1/2 teaspoon onion granules 1/2 teaspoon ground mustard 2 teaspoons solid, refined coconut oil (optional: do use refined, though, to avoid a coconutty flavor) 1 tablespoon miso (I used chickpea) ⅓ - ½ cup gluten-free panko or regular panko or breadcrumbs Salt and pepper to taste Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Remove seeds from the squash. You don’t have to be that thorough because the seeds won’t kill you and you’ll have a better chance to remove seeds when you fork through the cooked squash. Rub the squash with one teaspoon of olive oil on each half. Put it cut-side down on the prepared baking sheet and cook for 45 minutes. Meanwhile, mix together the nutritional yeast, almond meal, vegan milk powder, tomato powder, sweet paprika, garlic granules, onion granules, ground mustard, coconut oil and miso in a food processor or blender. Due to the shape, it’s easier to use a food processor for getting the prepared content out. Process or blend until powdery. Remove the cooked squash from the oven but leave the oven on. Have a 9-X-13 pan ready. When cool enough to handle, fork through to create strands that are reminiscent of spaghetti noodles. Reuse the parchment from the baking sheet or use a fresh sheet in the 9-X-13 pan. Place the spaghetti squash strands in the pan and sprinkle the dry cheddar mix over it, forking it through. (Now is a good time to remove additional seeds.) When it’s been forked through, spread the strands so they are flat in the pan and sprinkle panko or breadcrumbs on top. Bake in the 400 oven for an additional 15 minutes. © 2013-2018, Vegan Street |
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