Spaghetti that does not involve tomatoes, I know, what is this? But this time of year, with the butternut squash being perfectly in seas0n, lends itself to savory dishes that are not always predominantly seasoned by italian herbs. This one has a touch of asian flair with sesame oil and liquid aminos (or soy sauce or tamari), but tempered with some balsalmic vinegar so that when raw spinach is tossed in, it becomes one part pasta, one part pasta salad! Enjoy either warm or cold!
-Whole wheat pasta boiled and drained, about 1/2 a box
-Edamame, about 2 cups
-Raw spinach, about 2 cups
-Garlic, 4 cloves smashed
-1 Onion chopped
-Sesame Oil, dash
-Balsamic vinegar to taste
-Liquid aminos to taste
-Tahini, 1-2 tbs
-1/2 lemon juiced
-Black pepper to taste
-1/2 large Butternut squash, roasted, cooled, and cubed
-about 6 oz mushrooms, sliced
Sauté garlic, onion, mushrooms, and cooked edamame in sesame oil and liquid aminos until soft. Meanwhile boil spaghetti per package instructions and rinse with cold water, set aside and let cool. Then whisk or blend together your balaalmic, tahini, and lemon juice. Lastly toss all ingredients together in a large bowl, seasoning with salt and pepper to taste. Enjoy!
One of my favorite things to do for breakfast is take whole grains leftover from dinner and turn it into a sweet breakfast! I had leftover cooked farro and purple potato to which I added fresh fruit, soy yogurt, flax/sunflower seeds, and blackstrap molasses! So simple and sooo tasty. This made for a nice hearty breakfast, and super satisfying! I love the nutty taste and texture of farro and the bright pop of color in the purple sweet potato and strawberries!
-Farro cooked, about 1/2 cup
-1/3 large steamed purple potato
-About 2/3 cup Nancy’s unsweetened plain soy yogurt (my fav)
-Blackstrap molasses, 1/2 tsp
Simply assemble with a dusting of cinnamon on top, and enjoy!
Fall is approaching and with it all the squashes and pumpkins! Keeping it simple here with the old standby, creamy, vibrant, butternut squash. This bowl is SO satisfying, full of protein, healthy fats, and complex carbs. A great comfort feast for cooler nights and so so tasty!!
-1/2 large butternut squash roasted (cut in half and baked face down at 375 for 35 min)
-2 small yellow potatoes steamed
-Sweet brown rice cooked
-Green onion, chopped
-Black soybeans, cooked
-Sesame seeds garnish-not pictured 🙂 avocado and cilantro or fresh parsely would also make great garnishes!
Making the rice/beans and steaming/roasting the veggies is really all there is to this one. Otherwise simply assemble in a bowl, cutting squash and veggies into cubes and drizzling with the sauces, sprinkling with garnishes. I like to put everything in the romaine leaves and wrap them up like little tacos too 🙂 soooooo tasty!