I’m freezing today! It’s really only 60; but it seems so cold, gray, and rainy. It is kind of hard to believe that only 3 days ago it was 90 degrees! I’m afraid summer is over and all those glorious vegetables will soon be gone.
Now it’s time for wonderful squash; butternut, acorn, pumpkin and one of my all time favorites – spaghetti squash. Have you ever tried spaghetti squash? It’s amazing and it’s great for all you non-carb believers out there. Spaghetti squash is so easy to prepare. You can top it with marinara sauce, pesto, mix it with greens – the possibilities are endless!
Spaghetti Squash with Vegan Meatballs and Sauce
1. Cut open and discard the seeds the best you can
2. Place in a baking dish, flesh side down
3. Add about 1/4 inch of water
4. Bake in a preheated 375 degree oven for about 50-60 minutes until soft
5. Carefully turn over and start “shredding” with a fork. It’s amazing how it looks just like angel hair pasta!
6. Place in bowl, toss with whatever strikes your fancy!
7. Enjoy!
