Vegan Spaghetti

Sunday, 7.7.19

1. After washing it or rinsing it, place the Spaghetti Squash in the microwave. Since I have a turntable, I don’t need to stop it halfway to turn it. Cut off ends. Stab it a couple of times at different areas, like a potato. Cook it for 10 minutes
2. When it is done, open the microwave door because the squash is hot and kind of soft. Let it cool for a bit before carefully taking it out.
3. Cut it in half, lengthwise.
4. Scoop out the seeds in the center with a spoon and throw seeds away.
5. Scoop out the warm spaghetti squash and place into bowl or dish. I placed mine in a Tupperware
6. After throwing out the shell and seeds, place some spaghetti squash onto your plate. (It looks like vegan Angel Hair Pasta).
7. Add some Soy Ghorizo, which looks like vegan chili. (It says on the package to remove casting and cook to 165 degrees Fahrenheit before serving, but I didn’t cook it this time. It is gluten-free and vegan).
8. Add some Sriracha flavored Baked Tofu on top.
9. I forgot to add some garlic and olive oil this time. I might do it next time.
10. It was tasty.