INSIDE OUT

I LOVED this dish! B loved it! The kids, well, they ate it. LOL I wish I knew how to post pics. I took pics and it looked so cool! After cooking the squash, I scooped out most of the "spaghetti" and left the rest in to eat with the meal. I served the dish inside the squash. I'm having a hard time coming up with a name. :( For Squash: 1 spaghetti squash 1 Tbsp cold pressed, extra virgin, olive oil 1 head of garlic 1 tsp sea salt 1/2 tsp coarsely ground ground black pepper For pine nut mixture 1 cup of pine nuts 1 leek (white parts only) 1/2 cup sun dried tomatoes 1 Tbsp Nutritional Yeast 1/4 cup of fresh basil or 1 tbsp of dry basil 1 tsp sea salt 1/4 tsp coarsely ground black pepper Directions for the squash: I used FatFreeVegan's ideas for cooking the squash for this recipe. This link will bring you to one of her amazing spaghetti squash recipes! http://blog.fatfreevegan.com/2007/10/tofu-and-vegetable-cacciatore-on.ht... Tried it loved it! But, I wanted to try something new. This link brings you to how to cook the squash: http://www.recipezaar.com/162765 This truly is the best way to cook it! Directions for the pine nut mixture, while the squash is cooking: -Heat oil on medium high heat in wok or deep pan. Add Pine nuts and sun dried tomatoes (if really dry.. if tomatoes are moist, add with garlic) and cook until lightly browned. -Add garlic, leeks, and red pepper and cook until softened -Add salt, pepper, basil, and nutritional yeast until heated through. -Once squash is cooked. add 3/4 of the squash from each half to the pine nut mixture, leaving 1/4 inch on the sides, and mix until squash and pine nut mixture is blended. -Add mixture back into the halved spaghetti squash and serve on flat plates. YUM!