Hojo Spaghetti Squash Casserole1 large spaghetti squash
6 garlic cloves, minced
2 15 oz cans diced tomatoes low or no sodium
1 16 oz can of tomato sauce
4 teaspoons crushed red chili flakes or to taste
2 teaspoons italian seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon Braggs liquid aminos
1 jar pimentos
1/2 cup unsweetened dried coconut
1 cup nutritional yeast
1 cup frozen peas thawed
2 cups cooked red lentils
1/2 cup slivered almonds
While the squash is baking, water saute the minced garlic for a few minutes in a large sauce pan. Add the canned tomatoes, tomato sauce, red chili flakes, italian seasoning, onion and garlic powder and the braggs liquid aminos.
Allow to simmer on low for twenty minutes. Turn off heat. Add pimentos, coconut and nutritional yeast when it's time to top the spaghetti squash.
When it's cool enough to handle, slice in half lengthwise. Remove seeds and fibrous strings and throw away.
Take a fork and pull the squash by forking the edge and bringing it toward the center all around. You'll have beautiful spaghetti strands.
Place the spaghetti squash into a 7x11 rectangular glass baking dish.the baking dishspreading it evenly.
Next add the red lentils spreading them evenly over the squash and then the thawed peas.