Sunday, November 29, 2009

Spaghetti Squash & Kale Chips

I found a great recipe for Spaghetti Squash on VeganDad's blog: Spaghetti Squash with Slow Roasted Tomato Sauce. I bought a squash last week at the farmer's market, so I was looking for a great way to cook it, since I'd never cooked one before.

I did cheat, however.  I didn't slow roast tomatoes, like the recipe calls for.  Instead, I bought a large can of fire roasted tomatoes and used that.  I also left out all oil and butter. (just used a little water to saute the leeks)  I used a white riesling I had in the fridge (Clean Slate) instead of Vermouth, and I only used about 1/2 cup. And you know, the sauce was delicious!  I didn't even add salt or pepper or anything.  Leeks and white wine do go together (I used to make a Swiss dish with that combination). And my last cheat of the recipe: I used pre-minced garlic I bought from the store!

The squash was quite easy to cook.  You just prick it with a fork several times and put it in a pan.  Bake in a pre-heated oven at 375 degrees for 1 hour, or a little more, if you have a bigger squash....until soft.  And it was so easy scraping out the insides....and all it left was the shell!  There was a lot more squash than I was expecting, which is good, because it's low calorie :)

I highly recommend this recipe, cheat or no cheat.

I tested out another snack on the FatFreeVeganKitchen's blog: Kale Chips. Very easy and delicious.  Just watch out....they crumble very easily! (& of course I left out the oil)

Eat smart,


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  2. Thank you, Vincent! I've added myself :)



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