It’s Meatless Monday!
For the next 4 Mondays I’ll be posting Meatless Monday recipes from my 1-Week Vegan Detox plan. The Meatless Monday movement was founded in 2003 under the basic premise that skipping meat one day a week is good for you, great for your nation’s health, and better for the planet. Learn more about Meatless Monday here.
Contrary to popular belief going meatless doesn’t mean having to give up fulfilling meals and flavor. Don’t believe me? Try this delicious Spaghetti Squash with White Wine & Mushroom Sauce. You won’t be disappointed!
Spaghetti Squash in White Wine & Mushroom Sauce
1 spaghetti squash
3 garlic cloves, minced
1/2 onion, chopped
1 cup mushrooms, sliced
2 tbsp parsley, chopped
2 tbsp extra virgin olive oil
1/2 cup white wine
salt & pepper to taste
vegan cheese for topping (optional)
STEP 1. Cut the squash in half, length wise. I suggest asking someone at the grocery store to cut it for you, they will be happy to do it.
STEP 2. Scoop the seeds out with a spoon.
STEP 3. Place the squash on a baking sheet and bake on 400F for 45-60 minutes.
STEP 4. While the squash is cooking prepare the sauce in a pan.
STEP 5. First sauté the onion and garlic for a minute.
STEP 6. Add the mushrooms and white wine. Simmer on low heat for 10 minutes.