Spaghetti squash
Pesto
Brussel Sprouts
Wine
Roast spaghetti squash. I baked mine at 375 for about an hour. Maybe I cooked it too long and that's why the strands kind of mushed together. Still yummy. The squash flavor just plain is nice also.
Pesto: 1 Heaping (Lovin') Spoonfull each
Chopped basil (mine was frozen with olive oil)
Chopped toasted squash seeds (from squash)-mine are borderline too toasted
Nutritional yeast (or something like parm cheese)
Nut butter (I used almond from Tierra Farms)
Olive oil
Big pinch or so of salt
1 clove of garlic (I forgot it, but it's good anyway)
My squash was already warmed from baking, so I just mixed it with the pesto and voila; lunch.The brussel sprouts were roasted with some olive oil and I just added a bit more oil and some fresh local rosemary, sage and seasoned salt to dress them. They're just as good mixed in with the pesto squash.
As I said before, the dark days challenge is not vegan, but locavore. Vegans are representing in the East (me), South (Brett and Jennifer) and 2 from the West Chessa and Bethany. The challenge is to try to make and write about 1 meal a week that is 90% local during the dark days of winter.
6 comments:
Local looks delicious!
Oh no! Spaghetti squash mush disaster!
It happens to everyone. Mine was potentially a little undercooked last time, but it did make nice strands. Checking it with a fork jab helps you know when it's done. I usually start that around 35-40 minutes and repeat every 5 minutes after until it seems good. Of course, smaller squashes cook faster.
And yay for using the seeds! I love roasted squash seeds.
Okay, you've just inspired me for dinner. I have a spaghetti squash I need to use, and got some wonderful brussels sprouts in my winter CSA on Saturday. This just sounds so good. No pesto sadly, I was less-smart about preserving the overflow basil I had this summer - next year I'll know!
You know what I've found about spaghetti squash? The strands seem to separate better if I let it stand for a few minutes after cooking. Maybe because it sets up? Don't know, but maybe give it a shot next time? Brussels sprouts - those really are a food where simple is the best.
Spaghetti shmaghetti! It looks delicious in its own uniqueness!
hmm... I wonder if my brussel sprouts will ever be big stalks like that??? ^_^
Bring those brussel sprouts! ;)
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