This is a recipe that I call a happy accident. I had the ingredients on hand from other dishes I had made and put this delightful meal together. I love the lemon herb olive oil that I usually use on top of tofu – it is one of my favorite flavor combos. So here, it […]Continue reading "Spaghetti Squash with Lemon Herb Oil, Tofu, Corn & Scallions"
I love spaghetti squash. It is a really sweet squash that shreds up like spaghetti. It is fun to make with my son and serve it with vegetables, sauce or like this, super simple. 1 spaghetti squash 1 shallot 1 clove of garlic Olive oil S and P Preheat the oven to 400. Cut the […]Continue reading "Simple Spaghetti Squash Sauté"
I love pasta primavera. This is a different and surprising twist on the standard because I use spaghetti squash for the “pasta.” French lentils are the perfect size with the rest of the vegetables to make it a well rounded meal and the seasonings are just fresh lemon juice, olive oil, salt and pepper. I […]Continue reading "Spaghetti Squash Primavera"
My amazing saffron roasted red pepper sauce is so versatile, I use it on dishes with beans and rice, pasta, and tofu. I really can’t explain saffron. It’s essence is ethereal; it makes everything taste fresh. I got the spaghetti squash and sweet potatoes at the farmer’s market, roasted the peppers yesterday, and also made […]Continue reading "Chickpeas in Saffron Roasted Red Pepper Sauce over Caramelized Onion Spaghetti Squash & Mashed Sweet Potatoes"
Technically, it is already spring but today was coooold. So tonight I made my Winter Pasta one more time. If you can find a good butternut squash, make it this weekend! 1 medium organic butternut squash, peeled and diced 3 small shallots 1/2 cup walnuts 1 cup white wine 1 box fresh organic spinach 1 […]Continue reading "Winter Pasta: Roasted Butternut Squash & Spinach over Quinoa Spaghetti"