Vegetarian "Spaghetti"

Here's a recipe that I've been enjoying for the past couple of days:

1 medium spaghetti squash
1 large can of tomato puree
dash of olive oil
Italian seasoning to taste
1 12 oz. bag vegetarian crumbles (found in the frozen food section of the grocery store with the vegetarian burgers, chicken patties, etc.)
Shredded parmesan cheese

Preheat the oven to 400 degrees F and line a roasting pan with aluminum foil. Cut the squash in half lengthwise and use a spoon to scoop out the seeds and seed pulp. If you're a gardener, set the seeds and pulp aside; you can save the mature seeds (the big plump ones) to plant in the spring or summer, and put the pulp into your compost pile.

Next, spray the cut sides of the squash with I Can't Believe It's Not Butter! spray or drizzle on some olive oil, melted Smart Balance spread or even melted butter, if you're feeling indulgent. Sprinkle with freshly ground black pepper and Italian seasoning blend.

Put the squash, cut sides up, into the pan and roast for 45 minutes or until tender (a fork should pierce the cut side easily).

While the squash is cooking, mix the tomato puree, olive oil, Italian seasoning and veggie crumbles in a saucepan and bring to a bubble. Reduce to a low simmer and cook until everything is heated through, stirring occasionally. Taste frequently for both warmness and to adjust the spices if need be. If you like a little sweetness to your sauce, you can try adding a tiny pinch of Splenda; I didn't do this, so I can't guarantee the results.

Remove the squash from the oven and allow to cool at least 10 minutes. When the squash is cool enough to handle, tip it to drain off the pooled juices, butter spray and spices from the hollow in the middle. Then pick it up and while holding it cut side up, drag a fork through the squash lengthwise. The squash flesh will separate into noodle-like strands; this is your "spaghetti" (and the reason the squash got its name). Put the strands into a serving dish.

When everything is done, serve as you would regular spaghetti, topping with shredded or shaved Parmesan cheese. This makes a very filling meal all by itself, but you could serve it with a side salad and an SBD-friendly substitute for garlic bread (has anyone come up with a Garlic Oopsies recipe yet? Hmmm...). Both the sauce and squash hold up well in the refrigerator, so keep those leftovers and enjoy them over the next couple of days.

NOTE: If you don't want to go completely vegetarian, you could substitute a pound (1/2 a kilo) of lean ground beef for the vegetarian crumbles (which come in both grilled beef style and Italian sausage style; I used the beef one, since it was the only one available). However, between the crumbles and the parmesan cheese, you're getting plenty of protein in this dish and at the same time giving your digestive system a break.

Servings: I've gotten two out of it so far, and there's enough of the squash left for a third. I'm going to have leftover sauce, so I think I might modify it with some more spices and make a BBQ-type sauce (with Splenda instead of sugar, of course) and use it over the leftover brown rice in the fridge. We'll see...

Bon Apetit! (or should I say Buon Apetito?)

Traci