Vegan day 300: Spaghetti squash and veggies

Spaghetti squash and veggies in a seitan tomato sauce
It still seems to be squash season and really what could be more fun that then spaghetti squash. I wrote recently about this but I just haven’t had enough yet. This time I wanted to to try it with a SEITAN sauce. While I was baking anyway and had extra vegetables, I figured I would bake a few different items. Luckily I did, because the vegetables lasted for a few days worth of meal additions. 

Spaghetti squash
Seitan packaged
Tomato sauce– I used canned and honestly, I paid for it after. I think I had a salt attack or acid or something. Good to know that my body is adjusting to eating better and when I resort back to things like canned tomato sauce, I can’t handle it. This is supercool info for me taking into account I was a pasta-holic and SAUCE JUNKIE! I could literally just drink it at times claiming I was testing it. lol Ok- not funny in reality.

What else:
Italian spices
Onions
Garlic
zucchini
Potatoes– I really am not a regular fan of potatoes except for potato skin broth for it’s alkalizing effects. Another reason I may have potatoes is because it could be the only vegan item in a restaurant besides lettuce and tomato. From time to time however, it can be an irresistible treat! Sweet potatoes seem to have more nutrients and are lower on the glycemic index!

The how to on spaghetti squash:
I put the squash in it’s whole form into a baking dish (with an inch or two of water) at 350 degrees for 45 minutes turning it only once.
Then I cut it in half lengthwise. Scoop out the seed and then use a fork to PULL OUT THE READY TO EAT SPAGHETTI!

Disclaimer: The information given here is for educational purposes only. You should not use this to diagnose or treat a health problem or disease without consulting with a qualified health care provider.