I was sent some meatless products to try recently from Big Mountain Foods. Big Mountain Foods is a family owned Canadian Company that focuses on vegan healthy food, with ingredients you can pronounce. Check out their Instagram and Facebook for more ideas with these crumbles and their other products. They are an interesting follow on Twitter as well.
One of the products I received was the Cauli Crumble Veggie Grounds. I had a very large spaghetti squash in my Covey Rise haul and I was craving some comforting Italian food. I knew exactly how to use up those crumbles! I would make a spaghetti squash bake!
Let me tell you, this was delicious. Kevin and I both could not tell this was not actual meat. It had a rich flavor, the perfect texture and was so filling. I will definitely be putting this on my rotation with real meat and more of these crumbles!
Look for these crumbles in the produce section. Have you ever heard of Big Mountain Foods before? Do you dabble in fake meat? Full recipe to follow the montage.
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| Such a delicious vegetarian plate! |
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| The cast. That is a huge spaghetti squash! |
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| How could you eat any cleaner and still be satisfied? |
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| How it looks out of the package. |
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| Saute it on up with your aromatics. |
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| Add the sauce and simmer down. |
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| I always find that roasting spaghetti squash is the best method. |
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| Mix it all up before topping with cheese. |
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| After a ride in the broiler, it is crispy and delicious. |
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| Pin it! You will love this for meatless Monday! |
Meatless Spaghetti Squash Casserole with Cauli Crumble Veggie Grounds
1 spaghetti squash
2 tbsp. avocado oil (or other fat of your choice)
1 small onion, chopped
2 cloves of garlic, minced
salt and pepper
1 jar spaghetti sauce
1 1/2 cups mozzarella cheese
parmesan cheese for sprinkling.
Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash. Keep the oven on.
Meanwhile, heat a saucepan over medium heat. Add crumbles and onion. Season with salt and pepper and stir. Cook, stirring often, until onions are translucent, about 7 minutes. Add garlic and stir. Pour in spaghetti sauce. Reduce heat and simmer for 10-15 minutes.
Grease a casserole dish. Place spaghetti squash in baking dish. Pour sauce over and mix well to combine. Top with mozzarella cheese and sprinkle with parmesan. Bake in preheated oven for 10 minutes. Raise heat to broil and place the dish under it for about 2 minutes to get the cheese nice and browned.
Happy Cooking!
Missy
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