Recently I have returned to my kitchen. I really love to cook but when I am pregnant I just don’t have the energy to plan, prep or cook. I also like to post pictures of my finished dishes and I always get requests to share the recipes, so I have decided to start posting some of the “recipes”. Maybe it will help people eat more veggies. Maybe it will turn into a cooking show. Lol. I do have to give you a few warnings before I kick this off because, well, I don’t want you to set your expectations too high! Lol. Let’s go…
I am bad with recipes. Following them, writing them. I have been on a plant based diet off and on since 1994. I have come to learn that I can play with the recommended ingredients to eliminate meat or animal products, add more veggies or work with what I have available to me. I will try my best to give accurate measurements and ingredients but this is just a guide. Use your best judgement and play with ingredients to make what I am sharing work for you.
I like it easy. I like to cook but I hate standing over the stove. I am lucky that my husband went to culinary arts school so he is a great prep assistant. Cutting and cleaning vegetables is usually the hardest part of my meal. I now have two little ones so in general what I make can be done in under 30 minutes. I don’t do well with left overs so I usually cook only enough for the meal we are eating and maybe lunch for the next day.
I depend on my staples. There are some things I always have on hand because they work well for what we like to eat. I always have a nut milk, veggie broth and I will always have broccoli, carrots, onions and spinach in my fridge. I usually have a grain blend (which could include quinoa, farro, barley or long grain rice), jasmine rice, and couscous. They go well with meals, adding bulk to soups, stir frys, and bean dishes. I usually season my dishes with a blend from Savory Spice Shop. I shop at the South End store here in Charlotte but they have franchises nationwide. Some of my favorites are Mt. Elberts All Purpose and Black River Creole. They also carry a variety of curries that make appearances on my menu.
With that covered here is today’s food experiment.
Spaghetti Squash and Vegetable Cheesy Bake
1 average sized spaghetti squash
1 cup of zucchini, chopped
1/2 cups of sweet yellow onion, chopped
1 cup of spinach, chopped
1 can of cream of celery
1/2 cup of milk (I like to cook with coconut or almond milk)
2 cups of cheddar cheese, grated.
Seasoning of your choice
Cooking oil of your choice
Preheat your own to 400. Cut your squash in half. Use a spoon to remove the seeds. Cover fleshy part with cooking oil. Sprinkle salt on flesh. Bake face down on a baking sheet or in a roasting pan for 30-45 minutes. It’s done when you can easily stick a fork through the flesh. Let it cool so you can handle it with out burning your fingers.
In medium sauce pan combine and heat the cream of celery and milk stirring until smooth. Add 1 cup of your shredded cheese. Stir until smooth.
Use a fork to remove the flesh from the skin of your squash into a large bowl. Add your cooked zucchini and onions. Pour your liquid mixture over. Add spinach. Use fork to mix it all together. Pour into a lightly oiled casserole dish. Sprinkle remaining cheese over the top
This bake was the main entree for my family but it would be a great side at your next family gathering or alongside meat if you like. Let me know how you like it if you decide to try it!!! !Pin It