Hi all! How’s your Monday night going? Jon and I are feeling a little more tired than usual, probably just because it’s the first day of the week. I did, however, muster up enough energy to try a new food out tonight – one that I’ve been wanting to try forever – spaghetti squash!
I stumbled upon Abby’s blog the other night, and took it as an opportunity to get some fun and fresh meal ideas for the week. And that I did! One meal she mentioned having was spaghetti squash. That was all the motivation I needed to go track one down and give it a try.
I was initially a bit worried about the one hour cook time, but I somehow managed to work it into my schedule so that it turned out perfect! I had to stay late at school today, so the second I left I raced home, threw on some gym clothes, tossed the squash in the oven and headed to the gym.
About an hour later, I came home just in time to take it out…and it was perfectly cooked! I let it cool per Abby’s recommendation, then sliced it in half, scooping out all the insides. It seriously has to be one of the coolest foods I’ve ever seen! The only problem I ran into was trying to get all the seeds out. Any ideas? It seems like there has to be an easier way.
Anyway, I had Jon pick up some “veggie crumbles” at Walmart, and I had an organic marinara sauce waiting in the fridge. I cooked the crumbles and added it all together, then sprinkled some cubes of avocado on top (gotta have that healthy fat!).
This meal was fantastic. I will probably have it at least once a week. Although, there is a downside. Seeing as how I’m still new at this whole vegan thing, I never considered that there might be dairy products in the soy crumbles. So, this meal was not as vegan as I thought it was going to be, and while I’ll finish off this batch of crumbles, I won’t buy them again. Any ideas on how to add protein to this meal?
I’m off to make a new seating chart for my hoodlums, seeing as how I promised it to them a week ago. Hope you all have a great start to the week!
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