vegancooking

Today I'm making stuffed spaghetti squash for dinner. The stuffing has bread crumbs, lentils, cumin, lots of black pepper, parsley, etc. So the spices are pretty heavy and fragrant.

What sort of wine do you think would go best?

***EDIT***
Thanks for all the recommendations, everyone! I ended up being lazy and not even going out to buy anything at all (lol...ah...), BUT, I make this dish all the time so now I have wonderful wine options for next time.

Here's a picture!

On Sunday I made Vegan Cherry Jel Dessert from Natural Desserts (which I found in a local health food store).  I made the jel on Sunday and took a bite of it on Monday to see how I liked it, but I haven't really eaten it until today.
I realized that the bottom of the jel has formed a brownish fuzzy mold.  I know it's fuzzy because I ate some.
Why did it do this?!  I didn't think it would be too old to eat but obviously it is.  The only thing that I can think of is that I didn't "unmold" it after it set - I left it in the bowl.
Any suggestions how to keep it from doing this in the future would be AMAZING because I still have 2 boxes of the stuff.