I made a variation of my vegan perogi's for our special houseguest, ATM, with a DELISH spaghetti squash, caramelized onions, basil and garlic. ATM's Baba is FAMOUS for her perogi's so I was hoping to make my batch at least edible. Alas, I didn't finish them in time for ATM to try them so I am posting this recipe in hopes that she can try them next time she visits :)
ATM eats her perogi's with vinegar. I had never tried this but upon doing so, decided that it is a MUST. Red wine vinegar is awesome with regular vegan perogi's and balsamic is to DIE FOR with these squashy ones.
Squash Pierogi's
Ingredients:
-1 spaghetti squash, sliced in half lengthwise, seed guts scooped out
-2 tbsp olive oil
-everything from my vegan pierogi recipe (2 cups mashed potatoes is about three medium potatoes)
-1/3 cup chopped fresh basil or 2 tsp dried
-S&P
Pre-heat your oven to 375 degrees. Drizzle 2 tbsp on the cut-side of the spaghetti squash halves. Sprinkle them with S&P and place them cut side-down on a baking sheet. Bake the squash for about twenty minutes or until the squash flesh mashes (say that five times fast...) easily with a fork.
Scoop the cooked spaghetti squash from its skin and, along with the basil, add to the potato-caramelized onion pierogi filling that you have prepared from my vegan pierogi recipe. . .you were supposed to do that BTW. . .and you were supposed to have prepared the dough up to this point and possibly even rolled it out. . .if not - no biggie, just do it NOW! (I used half whole-wheat flour, half unbleached all-purpose flour when I made the dough for the squashy pierog's).
Prepare the pierogi's just like the recipe and EAT THEM with balsamic vinegar ;)
XOXOXOX
V.V.
-1 spaghetti squash, sliced in half lengthwise, seed guts scooped out
-2 tbsp olive oil
-everything from my vegan pierogi recipe (2 cups mashed potatoes is about three medium potatoes)
-1/3 cup chopped fresh basil or 2 tsp dried
-S&P
Pre-heat your oven to 375 degrees. Drizzle 2 tbsp on the cut-side of the spaghetti squash halves. Sprinkle them with S&P and place them cut side-down on a baking sheet. Bake the squash for about twenty minutes or until the squash flesh mashes (say that five times fast...) easily with a fork.
Scoop the cooked spaghetti squash from its skin and, along with the basil, add to the potato-caramelized onion pierogi filling that you have prepared from my vegan pierogi recipe. . .you were supposed to do that BTW. . .and you were supposed to have prepared the dough up to this point and possibly even rolled it out. . .if not - no biggie, just do it NOW! (I used half whole-wheat flour, half unbleached all-purpose flour when I made the dough for the squashy pierog's).
Prepare the pierogi's just like the recipe and EAT THEM with balsamic vinegar ;)
XOXOXOX
V.V.
