Looking for Ideas for a Vegetarian Meal?

Look no further...

From Eden's Kitchen:

Spaghetti squash anyone? I've seen much yellower squashes, in fact I usually purchase them smaller & in a more mellow-yellow shade, but Eden bought this at the Gardener's Market last Saturday - the vendor said it was the "1st of the season." 

Here's the interior view - you'll want to remove the seeds. You can always dry the seeds on a paper towel or plate & save them for replanting at a later time.

A closer look.

Place face down in about an inch of water & bake - I usually create a tent of tin foil to drape over the squash to prevent burning & it allows the squash to retain its moisture better. For years I've spread a tablespoon of margarine on the interior of both sides, but for the last 2 times I've baked this squash, I haven't. And you know what?  It still turns out perfectly yummy - so unnecessary calories. 

The squash takes about an hour at 400-425 degrees. You'll need to ck the tenderness of the meat of the squash about 40 minutes along. 

Here's a stir-fry beginning - organic extra firm tofu, garden green beans, sliced mushrooms & sesame seeds, sauted in a drizzle of extra-virgin olive oil on a medium to low heat. 

Ready to eat!

The spaghetti squash is towards the bottom of the plate. Now you see the reason for its name. If you gently remove a serving size from the shell of the squash with a fork, you'll get this strand-like texture, which is what you're aiming for.

This side-dish is delicious, nutritious & an attractive addition to your plate. Remember, any yellow or orange-colored food will be packed full of vitamins A & E - great for your skin! Squashes are usually a natural diuretic too.

The 1st time I remember having spaghetti squash was at a friend's house. My friend is quite the vegetarian cook & she actually used this spaghetti squash just as one would use spaghetti noodles. She cooked up her own pasta sauce, topped the serving of squash with the sauce & with garbanzo beans - it was superb - we'll have to make that one night for you/us.

The cucumbers have been prepared through the spiralizer - Eden says, "they taste better this way" - & much more attractive than your usual cucumber slices.

Here's another meal plated up. The cute button carrots are from the Gardener's Market & very sweet!

Hungry?

By the way, I finally tried Eden's popsicles from the earlier blog & they were sooooooooooooooooo good!  There's no added sweetener, but I guarantee that you'll be surprised how the natural sugars from the freshly squeezed carrot/strawberry blend will excite your taste buds & energize your body!

*One final note - personally, I never get tired of eating from a plant-based diet - never! There are just too many ways to prepare even one dish - you can change the seasonings, serve it hot or cold, or just replace an item or two on the menu & you'll have a completely different meal. You can easy google for vegan or vegetarian meals, to stimulate your creative foodie mind too.

**Besides, I've found that if I'm really looking to give my body the best nutrition possible, I can look no further than the plant kingdom. Garden-fresh & raw are our best choices, but a warm meal or soup on a cold winter day may be just the perfect choice.

I leave you in peace,

Marcy Hope Williams