Thanks to a very fruitful garden, I have more spaghetti squash than I was expecting. So I have been working on some new spaghetti squash recipes.
1 medium spaghetti squash
1 ear of fresh corn
3 tablespoons Vegenaise
1 tablespoon Dijon mustard
1/4 cup nutritional yeast
1 tablespoon lemon juice
Salt and pepper to taste
Dried parsley, to sprinkle on top
Cut squash in quarters, remove seeds and place on a baking sheet. Bake at 350 degrees F for about 55 minutes. Whisk together veganaise, mustard, nutritional yeast, lemon juice and salt and pepper in a small bowl. Cool squash to where you can handle it. Scrape out seeds gently, you do not want to take away any of the squash “noodles”. Cut corn from the cob (I used fresh corn from my garden but about 1.5 cups of frozen corn would work as well).
Place spaghetti squash “noodles” and corn in a baking dish and toss with sause. Sprinkle lightly with dried parsley.
Place back in the oven for 15 to 20 minutes at 350 degrees or until corn is warm and flavors have mingled. Serve warm.