My lovely wife Jen made this vegan spaghetti squash for dinner tonight. Here’s what she did. She cut the squash in half, sprinkled vegan butter and salt and put the halves upside down on a baking sheet in the oven at 375ºF for 30 minutes. Then, she flipped them over and baked for another 20 minutes.
With a fork, she scraped the squash to make the spaghetti. She added more vegan butter and mixed. The toppings she added: homemade tofu, chopped bell pepper, cilantro, tomato, onion, soy sauce, hoisin sauce and sriracha sauce and garlic. It was really tasty. I’ve never had this before, but I will again someday soon! Thanks Jen!