Spaghetti Squash with Sauteed Vegetables and Marinara
Home Grown Tomatoes is a Vegan/Vegetarian column written by Giovanina Bucci
I'm sorry if my 'recipe' posts, as of recent, have seemed like I've been slacking. I feel like in this process of blogging I've learned a lot about my approach to cooking, recipes, and food in general. This is what I've discovered...I love food. I love sharing revelations and discoveries. I hate measuring. Hate. It. 1/4 C. of something doesn't inspire me. Looking, stirring, tasting, touching - those are the measurements that I trust. Those are what inspire me. God, I'm having a Jerry-McGuire-memo moment right now...
Anyway, here's another idea for those of you who are trying desperately to ween yourself off of the carb train. Spaghetti squash as spaghetti. It's genius. And it's so delicious! For this little number, I cut the spaghetti squash in half lengthwise, dabbed the insides with a bit of Earth Balance, and baked it on 375 degrees F. for about 30 minutes.
In the meatime, I sauteed some yellow onion and broccoli in this Roasted Garlic Olive Oil that I bought at the farmer's market. Unbelievable stuff. And the aroma that it delivers makes you never want to leave your kitchen. Or house for that matter. Once the squash was near finished, I warmed up some spicy red pepper marinara sauce (please forgive me, Italian angels, for not making my own). I topped everything with some nutritional yeast, garlic poweder, and black pepper. So filling. So comforting.