This was a dish not to be
missed!
Thanks for the love on FB and Instagram. You can find how I
made each part of this delectable dinner below.
I hit the grocery store today and could not wait to get all
my fresh veggies in the oven! I preheated it to 350.
I baked my spaghetti squash in one dish, my kale in another,
my sauce in one, and my potatoes in another. The squash, potatoes, and sauce all cooked for
an hour together (the heat gets dispersed when there are more items, so it will
take longer). I put the kale in after for 10 mins while I prepared the
spaghetti squash, mashed the potatoes, and completed the sauce. While the majority of the dishes were baking
I got in my yoga workout, did some dishes, and played with Emery. It was a
great night!
Here are step by steps for each, incase you are not doing a
full on feast. I, however, like to feast.
Spaghetti Squash*
Oven – 350
Spaghetti Squash,
Water
Carefully cut the spaghetti squash in half long ways.
Scoop out the seeds/guts.
Place face down in a glass casserole dish.
Fill the dish with filtered water until there is about ½ -1
inch of water in the dish.
Bake for 40 mins. The meat of the squash will come off easy
with a fork when it is done. Be careful, its hot!
Killer cream
tomato sauce
Oven to 350
4 roma tomatoes
1/3 c chopped fresh onion**
6 garlic cloves, minced***
olive oil
¼ cup Tofutti (or any vegan sour cream)
prehat oven.
Cut roma tomatoes into slivers, and place in an oiled glass
or pyrex dish skin sides down.
Add onions
Add Garlic
Drizzle olive oil all over.
Bake for 15-20 mins, or until the onion is browning at the
edges, along with the tomatoes. Check on the dish periodically and shake to
disperse the olive oil.
Once it is baked use a fork to press all of the ingredients
into a chunky sauce and stir in the Tofutti. VOILA!
Kale chips (I’m
addicted).
Oven at 350
½ bunch of kale
Olive oil
Drizzle some olive oil into your pan.
Wash and tear your kale off of the stem**** and toss them
into the pan. Dizzle more olive oil on and toss so that all the kale is has a
very light layer.
Bake for 10 mins.
Hog all the kale chips for yourself J They were AMAZING in the
sauce.
Smashed red skin
potatoes
Oven – 350
4 red skin potatoes, washed well and cubed (do not peel!)
Olive oil
¼ c almond milk (original)
3 tbsp Tofutti (or any vegan sour cream)
Creole seasoning*****
Toss the potatoes and a drizzle of olive oil into a pan. Shake
the pan until the potatoes are coated. Bake for 15-20 mins, or until a fork
goes through easily.
Lightly mash with the almond milk and Tofutti. Season to
taste with the creole.
*There is some debate on what is the best
way to cook spaghetti squash. I have tried many different ways and prefer this
one. I also prefer the oven to the microwave as I try to limit my microwave
use.
**I actually did not use fresh onion here.
I had a bag a few weeks back and I was leaving for vacation. I did not want to
waste (I try not to waste ANYTHING in my kitchen!) so I sautéed all of them
with some olive oil, then I froze them in a muffin tin. It worked amazing! So
for this recipie I added one muffin tin straight from the freezer to the pan.
It melted great and the olive oil coated wonderfully. You could not taste,
smell, or see the difference from fresh or frozen.
*** I did the same thing with my garlic
before vacation, but froze them in an ice cube tray instead. I added one of
them for the sauce and it was pro, like the onions. Don’t ever let your produce
go to waste!
**** Speaking of not wasting…..I save my
kale stems! They can be very bitter and take much longer than the leaves do to
cook. So I put them in a big container in the freezer with all my other veggie
stems/scraps, and after a week or two I cook all of them in water and a pinch
of salt in my crockpot for 10 hours, and you have home made veggie broth! I
then freeze the broth in ice cube trays until I need it. Just remember to label
properly and throw out if anything starts to smell, or you do not use it after
2-4 weeks (just a good general rule, it may vary with each item).
***** My favorite creole seasoning is Tony
Chachere! I put it on everything!
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