Stuffed Spagetti Squash
1 cup dry textured soy protein + vegetable broth to cover
2 tablespoons olive oil
1 medium eggplant, medium dice
1 onion, medium dice
1 red pepper, medium dice
cayenne pepper, to taste
kosher salt and pepper, to taste
curry powder, to taste
2 cups cooked long grain rice
1 (15 ounce) can stewed tomatoes
1 spagetti squash, halved and deseeded
vegan mozzarella cheese, to taste, optional
1. Preheat oven to 450 degrees F. Rehydrate soy protein with vegetable stock. In a saute pan, heat the oil. Add eggplant, textured soy protein, onion, and pepper. Cook for 10 minutes.
2. Add salt, cayenne, black pepper, and curry powder to taste. Stir in rice, and stewed tomatoes.
3. Fill each squash 1/2 with mixture. Cover squash in aluminum foil and bake for around 1 hour. During last 5 or 10 minutes, open each and put a generous amount of vegan mozzarella cheese on top, to finish, if desired.