Spaghetti Squash with Kashi
I discovered Kashi when ordering vegetarian dishes on the airlines. Kashi is a kind of pilaf with a delicious nutty-like flavor. It is very nutritious and very versatile. This is one of Allan's favorite dishes.
1 package of Kashi, cooked per instructions on box
1 spaghetti squash
1 can tomato sauce (you can also use left over spaghetti sauce)
2-3 fresh tomatoes, chopped
salt + pepper to taste
2 Tbsp dried mint
1/2 bunch parsley, chopped
4 cloves garlic, finely chopped
Mix all above ingredients except squash and tomatoes. Add water as it cooks until consistency is like loose oatmeal. Cook until Kashi is done.
Split squash in half. Place half in a bowl with a little water on bottom of bowl. Cover with plastic wrap tightly (poke a few holes) and microwave for 10-15 mins. (until it is easy to put a fork through squash).
Cook remaining half of squash as above. When done, "fork" squash out of shell into a bowl in long strokes (squash will separate like spaghetti). Add Kashi mixture and fresh tomatoes. Mix together.