Now I’m on a roll with the fall harvest. On my stovetop right now I’m steaming spaghetti squash. When it’s fully cooked you can scrape it away from the shell in spaghetti-like strands. Here’s a preview…
I’m not an expert on spaghetti squash. I think I’ve had it once maybe. So I’m channeling the universe again, and the universe says, top it with a spaghetti sauce with sauteed garlic, fresh mushrooms, and add several handfuls of fresh spinach at the end. Next, I christened it with a few shakes of red pepper flakes. But for the more delicate pallets, you can skip the heat.
I don’t know what the etiquette is for complimenting your own cooking, but since nobody was here to eat it with me, I went on and on about how great it was. And it was great. It satisfied me on so many levels.
You can’t see how beautiful it looked because this video washes out all the colors. You also can’t smell it and see the swirls of heat coming off of it. It was slurpy-good and I mean that in the best sense of the word. You can see all the juice this little number created. Even Toby wanted to lick the plate! But I beat him to it!
Share your ideas for healthy fall meals at the comment link below. And include your “recipes.” I don’t really use recipes but describe the basic ingredients. Would love to hear what you’re cooking!