I really love spaghetti squash.
Because unlike pasta, you can shamelessly PILE it on your plate and top it with practically any topping to jazz it up.
I've been topping mine with a super chunky spaghetti sauce that I whipped up last Friday and am still eating.
The hubs left for the deer lease on Friday, so I've been eating massive amounts of this stuff this weekend in the attempt to eat it all before it spoils.
For the sauce, I combined 1 jar of Organics Garlic Lover's pasta sauce, 1 can of tomato sauce, 1 small can of tomato paste, 3 cups frozen broccoli, and 1 lb ground turkey in a skillet, brought to a boil and simmered for 15 minutes.
Served over steamed spaghetti squash, then topped with crumbled feta, because feta (and goat cheese!) is great on anything.
I was really wanting bread to go with this "pasta" meal, so I shamelessly toasted and buttered up a whole wheat hamburger bun that I scored from the depths of my freezer.
Keeping it classy.
And then I had organic frosted flakes with almond milk for dessert.
Strange tastes good.
Speaking of strange things that taste amazing, I recently purchased babycakes' new recipe book and I can.not.wait. to bring these recipes to LIFE!
Ingredients like coconut oil, applesauce, arrowroot, garbanzo and fava bean flour, and xanthan gum intrigued me.
The fact that these ingredients create amazingly delicious vegan, gluten-free donuts, cookies, cakes, and breakfast treats had me practically hugging the Williams-Sonoma employee who sold it to me.
SOLD woman, sold.
Be content, hug Williams-Sonoma employees, love and forgive others, eat strange and delicious food, and live your life!