Travel as a vegan can be difficult if you don’t plan, do your homework and have a flexible attitude. On my latest trip to Amarillo, Texas to visit my grandparents, I heard in advance that one of the meals they had planned involved lamb, mac and cheese and grilled asparagus. While the grilled asparagus sounded delicious, I knew I was going to need something else with it.
In order to avoid insulting anyone or draw too much attention to what was and wasn’t on my plate, I decided to whip up some spaghetti squash with mushrooms and added a few Sunshine crumbles to it for extra protein and substance. It was the perfect way to sneak in an extra healthy side dish for everyone and use as a main dish for myself and it gave me an opportunity to cook with my beautiful niece, Miya (check out the video of her cooking – its too cute for words!).
- One medium spaghetti squash, cut lengthwise and seeded
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 1.5 cups mushroom, sliced
- salt and pepper, to taste
- 1 BBQ Sunshine Burger patty, crumbled
Preheat the oven to 375. Place the spaghetti squash halves face down in a baking pan filled with about an inch of water and bake for about 35 minutes. Meanwhile saute the onion and garlic in over medium-high heat until translucent (about 3 minutes). Add the mushrooms and saute until tender. Remove the spaghetti squash from the oven, let cool a few minutes and then scrape out the insides. Add the mushroom mixture and Sunshine crumbles. And enjoy!