Hey Mia here,
Since I've been back in town, my eldest cat and my dog have been glued to my side. As I write this email. One is sleeping in the pet bed and the other is on my lap.
Tell me that is not the cutest thing.
There's one more in the bunch, but she's not the cuddly type. She's curled up in a ball on my bed.
But, let's get to the real reason why you're reading this email - FOOD!
It's squash season and I am all about it.
I have 2 recipes in my typical quick, lazy cook fashion. If you love simplicity then keep reading.
SPAGHETTI SQUASH SPAGHETTI
Veggies of your choosing (mine is zuchinni)
Seasoning of your choosing (mine is sea salt, garlic, and TJs smoked seasoning)
Slice squash lengthwise. Remove the seeds. Place in large pot and boil until soft. While boiling chop and prepare veggies. As you already know I am a lazy cook, so I chopped my zuchinni and left to the side to eat raw.
Once squash is soft. Take one out a time and begin pulling the squash out from the sides. You'll notice that the squash will come off in strings like spaghetti. Once in a bowl, add your marinara sauce, veggies, nutritional yeast and season to taste.
Boom done! The longest part was the boil. From there the rest takes 5 minutes.
ROASTED DELICATA SQUASH
Grape seed oil
Maple syrup (optional)
Preheat oven to 425 degrees
Slice squash lengthwise. Remove the seeds. Cut in pieces. Spread a couple drops of grape seed oil over the entire squash. Season to taste. I used sea salt, garlic and black pepper.
As an option if you have a sweet tooth like me, spread maple syrup over the squash as well. You'll end up with a cool balance of sweet and savory.
Add squash to oven for about 20-30 minutes. Stir them around occasionally. You know its done when they are little brown or until you can stick your fork through them if you're impatient like me.