Spaghetti Squash Pasta Alternative

pasta squash

Hello! As promised, here is a recipe for spaghetti squash spaghetti! It’s a healthy alternative to pasta and just as savory!

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Ingredients

1 Large Butternut Squash

Coconut oil

Salt

Pepper

1/4 cup yellow onion

3 cloves garlic

1 large portabello mushroom

1 head of cauliflower

1 small zucchini

1 can of tomato sauce

Toppings

Fresh basil

Pine Nuts

Parmesan

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Preheat oven to 375 degrees. Take out a large baking pan, cut the squash in half, grease pan with coconut oil, generously sprinkle salt and pepper over squash. Place the squash skin up and place in the oven for 40-45 minutes. Meanwhile, cut up onion and garlic and allow to simmer in frying pan with coconut oil in it for 2-3 minutes on medium/low heat. Add in zucchini, cauliflower, stir and let cook with a lid on for another 2-3 minutes. Add portobello, turn heat up to medium, season with salt and pepper, give your pan another stir and let sit for another minute or two. Be sure to watch your vegetables carefully, if they get to hot, feel free to turn the heat down. Once the mushroom and other veggies contents have softened, add tomato sauce. Put sauce on low heat until squash is ready. Stir occasionally. Once your squash is done, get out a big spoon and carve out the pasta-like strings and place into serving bowls. Add sauce and toppings of choice! ❤

Comfort Food for the Vegetarian Heart: Baked Potato

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My first Winter/Fall as a vegetarian was a bit brutal. I couldn’t figure out what exactly to eat to fill me up and give me the nourishment I needed to feel fed and warm. This is a recipe my mother taught me and boy is it good!

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Ingredients

1 potato

2 Portobello Mushrooms

1 bunch of Kale

Vegan Butter or Coconut Oil

1 Red Bell Pepper

2-3 shells of garlic

A pinch of Salt

A pinch of Pepper

Cheese

Sour Cream

Pine Nuts

Serves: 1

Cook Time: 45 minutes-1 hour

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Preheat the oven to 425 degrees fahrenheit. Take out a baking pan and tin foil. Grab your potato and poke several holes in in with either a knife or a fork about 1 inch deep. Then wrap your potato in tin foil, place in the pan or directly in the oven. Set the timer for 45-55 minutes or until soft. In the last 15 minutes on the timer, pull out a frying pan, add in coconut oil and garlic. Allow the garlic to simmer on low/medium heat for a few minutes. Chop the kale (about 2-3 leaves), red bell pepper, and portobello. Add them into the pan and sprinkle with salt and pepper. Put a lid on the frying pan and let cook on medium heat for several more minutes. Keep an eye on the kale to make sure it doesn’t wilt. Once the veggies are soft and the potato is cooked, load up your potato with butter/coconut oil, veggies, cheese, sour cream, and pine nuts.

Enjoy ❤

As always, leave a comment or message bellow! Let me know how you liked it and let me know if you have any suggestions for further posts or recipes!