Here's a straightforward way of preparing spaghetti squash.
Cut the squash lengthwise. Scoop or the seeds. Brush the insides with aquafaba. Place it face down on a cookie sheet lined with parchment paper or a silicone liner.
Bake it at 400F for 50 minutes.
Put 2 cups of quinoa with 2 cups wild rice and 4 cups of water in a pressure cooker with Mrs. Dash saltfree seasoning. Cook it on the brown rice setting and let it vent naturally.
Use a non stick pan, water with lemon juice to saute and carmelize a diced onion with 3 cloves of garlic and a red chili. Add 3 diced Roma tomatoes and deglaze the pan with more water and lemon juice.
Scoop out one of the halves of the squash. Toss everything together, put it in your nonstick pan. On medium heat cook off most of the water. Pack the mixture back into the empty half of the squash.
Plate and serve.
