I often like something I’ve made for dinner, but haven’t the time to photograph it properly to include it on the blog. Well here is to being far less-than perfect. I snapped these images with my iphone and they are just going to have to do!
I’ve been buying a lot of squash lately and I’ll be honest I don’t usually have it as a staple in my house. Mostly because it’s big. I know that sounds totally lazy but sometimes it’s just inconvenient. Since eating vegan, the bulk of my diet is produce and I am buying less of everything else. It seems to be working- I am trying new things and dropping a few lbs.
Everyone knows the ol’ spaghetti squash as spaghetti recipe, but have you ever done it? It was a fun, easy dinner that I really enjoyed. Here is what I did. Roasted the squash per the directions on the sticker that was on the squash- easy! Then I made this spaghetti sauce of olive oil, garlic, red pepper flakes, fresh tomatoes, kalamata olives, feta cheese and basil. I realize feta cheese isn’t vegan and it was my first deliberate choice to add it to the dish. I just couldn’t picture it without and I’ve been following this vegan plan for 3 weeks pretty close to perfect. So back to the dish- as the squash was cooling off, I made the sauce. Then I scooped out the flesh of the squash and instantly had stringy squash strands that look like spaghetti. My husband even asked if I shredded it.
For those of you looking to cut back on your carbs, increase your vegetables or just looking for a fun veggie side dish, try this! I was completely satisfied eating this as my main entree along with a salad and bread/olive oil. My husband had a little chicken to go along with his. Lots of wonderful nutrition in this dish!