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Stuffed Spagetti Squash

What you need: 

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

What you do: 

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.

Preparation Time: 
1 hour 20 minutes
Cooking Time: 


This was pretty good! It didn't call for as much seasoning as I'm used to, so I added some nutritional yeast and Bragg's. Otherwise, I didn't change anything, and it turned out quite well.
I would recommend cutting down on the filling amounts, though, since I ended up with at least three cups extra. Luckily, my boyfriend loved it, so he just turned it into a filling for a pot pie type deal by spreading it out in a square dish, covering it with biscuit dough, and topping with fresh rosemary and garlic.
Thanks for a good recipe!

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