Spaghetti Squash and Roasted Broccolini
Spaghetti squash and roasted broccolini.
I have agreed to share recipes for #eatcleanseptember, but admittedly do not follow recipes or measure. That being said, I will share some ideas and you can have fun with them!
For this, I cut a spaghetti squash in halve vertically and placed the halves face down on a cookie sheet. I used a cookie sheet with edges and placed just enough water to cover the bottom before setting the cookie sheet on it. I roasted it at 400 for about 45 minutes. (This varies on the size of the squash.)
The broccolini I tossed in olive oil and chopped garlic and put in the oven about when the squash had about 20 minutes left. (These came out super tasty).
On the stovetop I cooked bell peppers, zucchini, mushrooms (crimini), garlic and tomatoes in olive oil. I add the garlic and tomatoes in about halfway through so they're not as soft. I seasoned with oregano, basil, garlic, cayenne and a little salt and pepper. Now I also added some dry red wine that I had laying around but would probably eliminate that if I was officially eating clean.
This I prepared vegan and had shredded parmesan on the side if desired. The omnivore in the house says a ground meat or turkey meat balls would have worked with the recipe.
Extra tips: -Gut the seeds and darker stuff out of spaghetti squash before cooking -Use a fork to remove the squash -If using dry basil, you can use a lot -A dash of cayenne is a nice way to add intrigue to a dish without making it too spicy -I regularly put both chopped and powdered garlic in dishes because I love garlic -You can make practically any pasta dish and sub the pasta for squash -Let ovens preheat a little past when the timer says it is ready (especially with gas)