For those of you just joining my journey or have been along for the ride, I recently have made strides to a more plant/ veggie based lifestyle. Like any new change, especially diet changes, it has taken some time and re-training my mind BUT I’ve been going about 3 solid weeks strong with this new lifestyle. I don’t want to say I have it all together just yet, but I am loving the direction I am moving in.
With that being said, a lot of my meals (for lunch and dinner) are primarily productions of me just cutting up different vegetables and kind of throwing them together; somehow, this method has really worked for me. One of my favorites to make to this day is my spaghetti squash, with my own personal melody on top, and I wanted to share that recipe with you all.
Preparing the Squash
Create a straight path of holes with a fork, around the squad and place in the microwave for 5 minutes
Cut the squad (be careful, it may be hot) along the pre-made path into tow havles
Add a small amount of olive oil, salt, and pepper
Place the tw halves upside down in the oven for 40 minutes
Cut and sauté 1/2 a large onion
Add spinach, garlic and tomatoes
Cook on low heat for about 3 minutes and then set aside
Remove the two halves of the squash, and scrape the “spaghetti” like squash ( this should be very easy IF it is fully cook through)
Add the vegetable messy and any other spices you would like to include
Serve, Eat & Enjoy!