Tonight we tried spaghetti squash. Which neither of us had had before. But when I learned that you just throw it in the oven for 45 minutes, I was sold. No peeling, no dicing. Just remove the seeds. And spoon out when done. A dash of salt, pepper and crushed red peppers.
Not terribly tasty, but definitely worth exploring more.
Roasted brussels sprouts and bbq tofu rounded out the meal. Topped with tomatillo salsa (Kenn's idea.)
Quick Tomatillo Salsa
(2) tomatillo, chopped
(1) garlic clove
(1) serrano pepper
(1/2) onion, chopped
bit of lemon juice
salt and pepper, to taste
Throw all ingredients into food processor. Process.
Hi again, popped over from the pottery blog. I'll be checking in here to see what you're cooking up. We're not vegans but we do like good food and I do most of the cooking. I looove roasted Brussels sprouts. Maybe I'll give the spaghetti squash a try, sounds easy enough.
ReplyDeleteHi Ron- thanks for checking in! The spaghetti squash was very easy. It just needed a bit of flavoring, I think. I kept it simple because I really didn't know what it would taste like.
ReplyDeleteI too came over from your pottery blog! Spaghetti squash is one of my favorites - I love to serve it with a vegan white sauce filled with mushrooms and tomatoes.
ReplyDeleteThis weekend I'm going to try making kale chips in the oven ... I see you too are a kale fan.
Hi Gina!
ReplyDeleteYes, I love kale. But really only prepare it one way, so I'd like to know how your kale chips turn out...
Your spaghetti squash sounds delicious. I'll give that a try.