I wish you all a year of happiness, health and spectacular eating.
What better way to ring in a fresh new year than with a fresh new recipe?
This one ticks all of the popular food-related new year’s resolution boxes:
Meatless? check. Loaded with veg? check. Void of processed ingredients? check.
It’s also a light, bright and fresh tasting; often a tough feat come middle of winter.
I’m having a fling with spaghetti squash at the moment. Sauteed with a little garlic and seasoned simply with salt and pepper, it’s jumped right in as a side dish replacement for rice, pasta and quinoa and as a brilliant filling for tacos alongside black beans. Next up…spaghetti squash brownies.
Prep couldn’t be simpler though. The sticker says so.
For this meal, I used spaghetti squash as a base for roasted cherry tomatoes which I normally serve over a big bowl of pasta. I also added a can of white kidney beans for some oomph.
Once the squash is prepped, I tossed it in a warm skillet with a couple tablespoons of olive oil, the pan of roasted tomatoes and a can of white beans. Season with salt and pepper, top with freshly grated parmesan cheese and basil and serve.
To save on oven time, the tomatoes and squash can be roasted for the same amount of time at the same temp.
Looking forward to sharing many more meals with you this year!