vegan spaghetti – Eat Drink Savor Repeat

Spaghetti squash is my go-to cold weather meal. With the cool days moving in and socks and sweaters becoming abundant, a fall twist on your favorite and classic pasta dish is in order. To celebrate a “Meatless Monday,” I’ve added cannellini beans for protein, and butternut squash to utilize another fall favorite. Throw in your other favorite veggies, top with the marinara sauce of your choice and you have a light but hearty and savory meal! Thank you, rosemary, for this Fall Vegetable “Spaghetti.”

Continue reading “The Veggie Vision “Pasta”” →

This is literally the easiest way to cook spaghetti squash. Cue a fork, a large plate, your microwave and you’re good to go. No oven. No pre-heating. None of this baking for an hour. I’ve been cooking spaghetti squash this way for a couple years and always have it on hand. You pop it in the microwave and 15-20 min later, you have perfectly cooked spaghetti squash. This is really simple to do ahead of time or whenever you have 20 min to hang out in (or near) your kitchen. Top with marinara sauce, pesto or olive oil and herbs, and you have fresh “pasta” ready to enjoy. Hope you love this easy-peasy way to cook your spaghetti squash just as much as I do. Continue reading “Easy-Peasy Spaghetti Squash” →