Spaghetti Squash with Baked Basmati Salad
(Serves 4-6) ~ Vegan, Gluten-Free, Soy-Free

It will all be worth it. That feeling of accomplishment once you’ve completed a project, despite all the lost hours of sleep… It’s definitely a balancing act sometimes as an adult if you have: a family, school, work, projects, and then try squeezing in a social life here in there. I’m so pleased and proud that Seth’s latest book has finally been released, “ApocaLips” but I will blog a separate post all about it, with links for purchasing if any of my fellow bloggers are interested.

About the spaghetti squash… This recipe served four generous portions, however, it should really probably serve six given the amount of food. This is a nice recipe to serve now that we’re in that holiday season. Enjoy!

Ingredients:
2 Spaghetti Squash, halved
1 (15oz can) Black Eyed Peas, drained/rinsed
1 (15oz can) Black Beans, drained/rinsed
1 (11oz can) White Shoepeg corn, drained
½ Red Onion, chopped finely
½ Red Pepper, chopped
2 Cups (prepared) Basmati Rice
1 Handful Fresh Parsley, chopped (divided)
½ Tsp Italian Seasoning
½ Tsp Garlic Powder
½ Tsp Course Ground Pepper
½ Tsp Salt
1 Tbsp Extra Virgin Olive Oil
(Additional Salt/Pepper and EVOO to taste)
Nutritional Yeast, optional

Directions:
-Preheat oven 375 degrees F.
-Cut Spaghetti squash in half, scoop out seeds then add a generous drizzle of Extra Virgin Olive Oil and Salt/Pepper.

-Bake cut side down for 45 minutes.

-In a bowl toss together: Basmati Rice, Black Beans, Black Eyed Peas, Corn, half of chopped Parsley plus seasonings.

-Remove squash from oven after 45 minutes and add rice mixture. Place back into oven for another 20 minutes.
-Top with Red Pepper, Parsley and optional (salt/pepper/nutritional yeast). I used about ½ Tbsp Nutritional Yeast. Enjoy