Tuesday, April 5, 2011

{spaghetti squash primavera}

I made spaghetti squash primavera for dinner last night.
Spaghetti squash is such a fun vegetable.
It looks quite normal on the outside, and when it's uncooked and cut in half.

But after you bake it in the oven for an hour...

It turns into this.

It comes right out of the skin and looks just like strands of spaghetti!
So cool.

The primavera sauce was easy.
Onion, garlic, zucchini, yellow squash, orange bell pepper.

Diced/crushed tomatoes.

And the first harvest form my little garden.
Basil and oregano.

Spaghetti squash primavera.
[I got the idea for it here, but changed a few things]
It was very good... and much healthier than pasta.

[Oh, and tonight I made Ethiopian lentil stew.]

[These are some of the spices that go into it... there are 12 in all]

It was really good.

2 comments:

  1. Both of those look DELICIOUS! That is seriously a genius idea to use spaghetti squash for pasta!! I'm totally going to try that soon.

    The lentil soup looks amazing, too--I'd love to see the recipe if it's floating around somewhere!

    Goodness, I'm so hungry now!

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  2. I based the soup on this recipe - http://blog.fatfreevegan.com/2006/11/ethiopian-inspired-red-lentil-soup.html

    I changed it quite a bit, especially the ratio of spices in the Ethiopian berbere spice mix... I halved the cloves, nutmeg, allspice, and cinnamon and added more coriander, cardamom, fenugreek and also some curry powder.

    I'm not very good at following/writing out recipes... haha! I cook by approximation and taste :) But I want to get better about recording recipes of things that I make.

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