Vegan Zoodles and Spaghetti Squash with Cherry Tomatoes
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Recipe type: Worknight Dinners, Cooking for One or Two
Prep time: 
Cook time: 
Total time: 
Serves: 2-4 servings
 
Ingredients
  • 1 spaghetti squash
  • 2 tablespoons white wine vinegar (you may want to add more, as directed below)
  • ½ tablespoon dried oregano (feel free to use more if you like)
  • 20 grape tomatoes, sliced in halves
  • 3 zucchinis, spiralized (optional)
  • Marinara sauce (optional)
Instructions
  1. Preheat the oven to 350 degrees F. Slice 1 spaghetti squash lengthwise, scoop out and discard the seeds (or save, clean and roast later). Fill a rectangular glass baking dish with about ½ inch of water. Place both halves of the squash in the dish, skin-side up
  2. Bake for 30 - 45 minutes or until tender enough to easily pierce the rind with a fork.
  3. Once it's tender enough, take out of the oven and remove from the dish.  Begin scraping out the inside of the squash with a fork - it should resemble thin spaghetti noodles. Put the "noodles" on a plate and set aside while you create the zucchini "noodles."
  4. Cut three zucchinis in half and begin spiralizing.
  5. Blend the two types of squash together in a saucepan; gradually add the white wine vinegar as needed. I didn’t measure this out, just kind of kept adding just enough to keep it moist and not burn the pan. Add the sliced grape tomatoes and dried oregano.
  6. This dish can be served immediately or chilled in the fridge (covered) for a bit and can be served with or without marinara sauce. This will make two huge servings, or four modest ones, so if you don’t finish it all in one sitting, it will stay fresh for about three days.
Recipe by In Good Taste at https://ingoodtaste.kitchen/vegan-zoodles/