Addition to Sept. 16th. "Vegan Non-Gluten Spaghetti Recipe"

Vegan Spaghetti -
As served at Chez Christopher September 16th, 2009
This is a main dish using spaghetti squash and a vegetable pesto medley. It rocks.

Spaghetti Squash with a medley of Vegetables and Basil Pesto
The Spaghetti:
First cut a good sized spaghetti squash (the size of a football) from stem to stem in half. Carefully remove the seeds and mushy strands. Be careful not to score the meat (sides) of the squash. Poke some holes with a fork on the skin side. Bake on 350 degrees Fahrenheit for 46 minutes uncovered bowl side up, then turn it over to the skin side for an additional 15 minutes. You don't want it to burn. When you remove it from the oven take a fork and scrape it from stem to stem to get the "Spaghetti noodles." Set aside in serving bowl, but keep it warm.

The Sauce: You can do this while the Spaghetti Squash is baking.
2 tablespoons Olive Oil
4 garlic cloves crushed
1 yellow onion diced
3 small yellow squashes cut to bite size
3 small green squashes cut to bite size
1 red bell pepper diced
2 cups cut broccoli
1 1/2 cups of roasted tomatos
1 1/2 cups of Basil Pesto
2 cups of red wine (Merlot or Cab)
2 tablespoons of sea salt
1 tablespoon ground black pepper
1 tablespoon of white pepper

Saute the onions and garlic in Olive Oil until light golden. Add squash, bell pepper, broccoli, and roasted tomatoes. Add some of the pesto and saute until slightly browned, then let it simmer. When it has cooled down a bit, add the wine, salt, and peppers. Add the rest of the pesto and simmer for 15 minutes. Put in separate serving bowl.

Dish it out just like regular spaghetti with sauce. Best served with lightly toasted French bread with just a bit of margarine and a fine bottle of Cabernet Sauvignon (without sulfides). This recipe feeds a family of eight.

Let me know how you like it. The whole family flipped it was so good.