Happy Sunday! And happy April, too!
Who would have thought that I would be all about spaghetti squash?! Vegetables and I have a love/hate relationship. Definitely love cucumbers, corn, peas, peppers, etc. Definitely hate broccoli, uncooked carrots, and mushrooms (if they’re even a veggie…and not a fungus).
I would have to place spaghetti squash into the love department. I used it in two meals this past week.
First, though, I gutted and baked it until I could get all of the goods out.
The first day, I just topped it with some spaghetti sauce and vegan chicken strips.
With the next day squash leftovers (which tasted just as good as day one), I made a sauce that I saw on Lindsay’s blog at In Sweetness and In Health. Thanks, dear
Here it is:
Spicy Thai Peanut Sauce
- 2 Tbsp natural peanut butter
- 1/3 cup salsa
- 1/4 tsp dried red pepper flakes
- 1/3 cup water
Combine in a blender (I used my Ninja Pulse) and puree until creamy!
Top the squash (or some pasta!), add some protein…and devour.
Totally great combinations. And that sauce was soooo simple!!! Total single girl (well I guess I’m not single, but I do cook for one!)
Do you like spaghetti squash??
And just to make you smile, here are some pictures of Geno’s antics as of late:
He really showed his little house who’s boss!
I guess he has a backache!
Ohhh silly, silly Geno!!
Hope you enjoy the end of the weekend! Last day in NYC…leaving this evening!