This is THE recipe to serve to those who are skeptical that meatless dishes can taste just as good. If you’re ready to trick your family and friends, to serve them a dish only to reveal, after they have claimed their love for it, that it is vegan, this is the dish. Are you ready to make some Meatless Monday converts? Read the rest of this entry »
First things first – I don’t make my own pumpkin puree. Traitor! I know, I really should. I’ve heard how good it is, and how it’s relatively easy to do. But for me, pumpkins will always be for decorating, and chopping and roasting one just seems so odd. This coming from a girl who will cook up a spaghetti squash on a Wednesday night just for fun. Read the rest of this entry »
There’s nothing worse than having a stare-down in your kitchen with a winter squash. In one corner: a hearty cucurbita, weighing in at 3 lbs, with thick skin and flesh that needs roasting and flavor. In the other corner: your intrepid blogger, Cutco knife in hand, working up the will power to slice and dice this pumpkin brethren, and the creativity to make it more than just another squash dish. Who will arise victorious? Read the rest of this entry »
Spaghetti squash may just be my favorite pasta substitute (sorry zucchini!) I get to make not-super-healthy pasta sauces, but don’t feel like a glutton because instead of pasta I’m eating vegetables. Read the rest of this entry »
Alright, I’ve been on a bit of a spinach kick as of late. I’m aware of this and I’m seeking treatment. But spinach is such a great filler in in meatless dishes, and combined with butternut squash, this dish has a one-two punch of meatless and veggie-full (even the pasta has vegetables!).