VEGAN SPICY RED PEPPER SQUASH CASSEROLE

Yields1 Serving

 1 cup Spicy Red Pepper Relish - Rust Belt Pepper Co is the one I use
 1 cup Your Fave Red Sauce (I love artbiatta - look for low sugar)
 2 tbsp Extra Virgin Olive Oil
 1 Delicata Squash (Hollowed and Chopped into 1/4 Inch Pieces)
 ½ cup Shredded Vegan Cheese (of your choice)
 2 cups Dry "Healthy" Pasta (I love chickpea pasta, but lentil works too)
 ½ cup Chick Pea Crumbs or Bread Crumbs
 1 tsp Basil
 1 tsp Oregano
 1 tsp Pink Salt
 Red Pepper Chilli Flakes

1

Preheat oven to 400 degrees.

2

Bring water to a boil and add a pinch of sea salt. Cook pasta so it is slightly undercooked. Probably 7-8 minutes. Drain and rinse with cold water. Set aside.

3

While the pasta is cooking, prepare the squash. Cut in half and remove seeds using a spoon and knife. When hollow, cut into 1/4 inch circles. Cut those in half so you have 'half moon' size pieces of squash.

Using a medium saucepan, bring 2 tbsp of olive oil to medium / high heat. Add in squash pieces. Saute for about 10 minutes (you will need to flip them, move them around) until they brown slightly.

When they are done, set aside in a bowl.

4

Grease a small pyrex (pictured) with olive oil spray. Set aside.

5

In a large pot, heat up Rust Belt Pepper Co SPICY Red Pepper Relish and red sauce on low. Mix well. Add in basil, oregano and a pinch of salt and mix again.

Add in pasta to the pot and mix again.

Fold in "cheese" and mix again.

6

Pour one layer of the pasta mix into the pyrex. On top of the pasta layer, add a few pieces of the squash. Add the second layer of pasta and squash.

Sprinkle the top with chickpea crumbs (going to add a great crispiness) and sprinkle some extra cheese and red pepper flakes.

7

Cover the pyrex with tinfoil and bake for 15 minutes. Remove tinfoil and bake for 5 minutes. If you want to get it super crispy, you can broil for 1-2 minutes in the end.

ENJOY!

Ingredients

 1 cup Spicy Red Pepper Relish - Rust Belt Pepper Co is the one I use
 1 cup Your Fave Red Sauce (I love artbiatta - look for low sugar)
 2 tbsp Extra Virgin Olive Oil
 1 Delicata Squash (Hollowed and Chopped into 1/4 Inch Pieces)
 ½ cup Shredded Vegan Cheese (of your choice)
 2 cups Dry "Healthy" Pasta (I love chickpea pasta, but lentil works too)
 ½ cup Chick Pea Crumbs or Bread Crumbs
 1 tsp Basil
 1 tsp Oregano
 1 tsp Pink Salt
 Red Pepper Chilli Flakes

Directions

1

Preheat oven to 400 degrees.

2

Bring water to a boil and add a pinch of sea salt. Cook pasta so it is slightly undercooked. Probably 7-8 minutes. Drain and rinse with cold water. Set aside.

3

While the pasta is cooking, prepare the squash. Cut in half and remove seeds using a spoon and knife. When hollow, cut into 1/4 inch circles. Cut those in half so you have 'half moon' size pieces of squash.

Using a medium saucepan, bring 2 tbsp of olive oil to medium / high heat. Add in squash pieces. Saute for about 10 minutes (you will need to flip them, move them around) until they brown slightly.

When they are done, set aside in a bowl.

4

Grease a small pyrex (pictured) with olive oil spray. Set aside.

5

In a large pot, heat up Rust Belt Pepper Co SPICY Red Pepper Relish and red sauce on low. Mix well. Add in basil, oregano and a pinch of salt and mix again.

Add in pasta to the pot and mix again.

Fold in "cheese" and mix again.

6

Pour one layer of the pasta mix into the pyrex. On top of the pasta layer, add a few pieces of the squash. Add the second layer of pasta and squash.

Sprinkle the top with chickpea crumbs (going to add a great crispiness) and sprinkle some extra cheese and red pepper flakes.

7

Cover the pyrex with tinfoil and bake for 15 minutes. Remove tinfoil and bake for 5 minutes. If you want to get it super crispy, you can broil for 1-2 minutes in the end.

ENJOY!

VEGAN SPICY RED PEPPER SQUASH CASSEROLE

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