I don’t know where you may be tuning in from, but here in Asheville, fall swooped in out of nowhere. The crisp air and the beginning of foliage… ahhhh. Fall is my favorite season, especially in the mountains of Western North Carolina. What’s not to love? Some of my favorite vegetables are in season now – root vegetables! In the colder months, it’s natural for us to crave heavier foods to keep us warm and grounded. If you’re cravings are already kickin’ in, give this recipe a try.
Ingredients:
1 Spaghetti Squash
Any and all of your favorite vegetables – I used broccoli, mushrooms, sliced carrots, corn, tomatoes and arugula
Spaghetti sauce – ok, so normally I am all about homemade, homemade, homemade. However, I came across this local, organic tomato sauce at Earth Fare and had to give it a try.
Directions:
Preheat oven to 350 degrees and lightly grease a baking dish. Cut the squash in half (lengthwise), remove seeds and place in baking dish with cut sides on the bottom. Bake until tender (approximately 40 minutes).
While the squash is baking, water saute your veggies.
Remove squash from oven and allow to cool. Use a large spoon to scoop the stringy pulp from the squash and place in a large bowl.
Add veggies and tomato sauce and dinner is served!
Tags: Recipes, Vegetarian / Vegan