oh, the flavors of fall how i love you so much!
monday: butternut squash and apple soup served with stuffed figs and seasonal salad
tuesday: (leftover!) butternut squash and apple soup, savory carrot fries, spiced apple cider and homemade bread
wednesday: roasted purple potatoes and spaghetti squash saute*
thursday: spaghetti squash saute*, steamed broccoli and broiled black pepper tofu
friday: tofu bay cakes (image via vegan dad) with savory roasted potatoes and steamed kale
spaghetti squash saute
this week, we had one very big spaghetti squash arrive in our csa box. yum! it ended up lasting us two meals, because half was all we needed. feel free to sub other veggies into this recipe, or whatever you have on hand.
- 1 large spaghetti squash
- 2 red bell peppers, chopped
- 2 cloves minced garlic
- 1 small red onion, chopped
- 2 tbs olive oil
- 2 cups fresh spinach
- 1 tbs fennel seed
- salt and pepper to taste
1) roast the spaghetti squash: slice lengthwise, scoop out the seeds and place face down on a lightly greased baking sheet. roast at 450°f until easily poked with a fork- about 30 minutes. take out and let cool for about ten minutes. using a fork, 'fluff' the spaghetti out with your fork (this part is fun!).
2) meanwhile add the olive oil, bell peppers, onion, garlic and fennel seed to medium pot and saute until onions are translucent, about 5-7 minutes. add spinach, salt and pepper to taste and spaghetti squash. toss to combine and serve.
what are a few of your favorite recipes from this week?