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@thesmoothbear: Sam dropping bombs as usual

The Smooth Bear
The Smooth Bear
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Friday 26 September 2025 16:50:04 GMT
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Spaghetti Squash Pasta with kale, in a creamy vegan cheddar sauce with gouchujan. This fall recipe is the perfect balance of cozy and healthy while using autumn produce. Produce from @groobarbswildfarm Recipe: 1/2 Large spaghetti squash 1 head garlic 3 cups Kale 1 tbs vegan butter 3 tbs shio koji (optional, sub 1/2 tbs miso) 1/4 cup wheat starch water (reserved from seitan recipe, but sub with 1 tbs starch with 4 tbs water water) 2 tbs gouchujan 1/2 block vegan cheddar (100g) 1 cup Soy Milk (protein 💪) Directions: Preheat oven to 200c (400f) Cut a spaghetti squash in half, coat in olive oil. Cut a head of garlic in half and coat in olive oil. Place your squash cut side down on a baking sheet and put the garlic inside. Roast in the oven for about 20-30 minutes or until it is soft (poke it and it leaves an indent on the skin) Chop/ shred you cheese Cook your pasta according until el dente. Use a fork to remove the spaghetti squash insides and squeeze out your garlic- set aside In a large pot melt your butter and add in your shio koji, wheat starch water, and milk. Whisk it and then add in your cheddar, whisk until melted. Add in gouchujan, then kale. Now add in your pasta, squash, and garlic and mix well. Enjoy!
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