Roast spaghetti squash. I baked mine at 375 for about an hour. Maybe I cooked it too long and that's why the strands kind of mushed together. Still yummy. The squash flavor just plain is nice also.
Pesto: 1 Heaping (Lovin') Spoonfull each
Chopped basil (mine was frozen with olive oil)
Chopped toasted squash seeds (from squash)-mine are borderline too toasted
Nutritional yeast (or something like parm cheese)
Nut butter (I used almond from Tierra Farms)
Big pinch or so of salt
1 clove of garlic (I forgot it, but it's good anyway)My squash was already warmed from baking, so I just mixed it with the pesto and voila; lunch.
The brussel sprouts were roasted with some olive oil and I just added a bit more oil and some fresh local rosemary, sage and seasoned salt to dress them. They're just as good mixed in with the pesto squash.
As I said before, the dark days challenge is not vegan, but locavore. Vegans are representing in the East (me), South (Brett and Jennifer) and 2 from the West Chessa and Bethany. The challenge is to try to make and write about 1 meal a week that is 90% local during the dark days of winter.