Squash is plentiful this time of year and I have been enjoying using butternut, acorn and most recently spaghetti squash. Yesterday, I experimented with a variation on a recipe I had seen a while ago. The twist was I tested it out with a friend who had requested assistance in expanding her plant based meal repertoire. Are there times when you find yourself cooking the same things over and over and want something new? Well, you are not alone. I sent her off with a shopping list and the plan was to walk her through the preparation via face time. As life would happen, we were interrupted several times and as you will see in the recipe below, she did something a little differently that turned out really well. As we compared notes on each of our dishes, it was reinforced that being willing to experiment and trust what you do know can result in a discovering a new favorite.
As I was preparing this dish, my student via face time, was doing the same, using the above option. She left home for a while and when she returned her adult grandson had practically eaten the whole thing! His comment, “That was f%&#ing good!” Of course, she had to start all over again. It was a good thing that she bought two spaghetti squash.
Food Source: Trader Joe’s, Farmer’s Market
Contact email@example.com for your assistance in learning to prepare healthy, delicious plant-based meals.
This dish is a great alternative to spaghetti. It is low calorie, delicious and filling. Experiment with the sauce, using your favorite veggies. Some people use texturized vegetable protein (TVP) and Italian seasonings to make a mock meat sauce. I mixed sundried tomatoes with the canned tomatoes. Experiment and always, TASTE!