Fall is finally making its way to Florida. We have a cold front that is hitting us tonight and the Tampa Bay area has had rain off and on all day and the highs for the weekend will be dropping into the 70s. It has been so warm here that we have been setting new records for record lows for the month, because the lows have been in the mid to high 70s. For the next few days, that will be the highs. This means that I can again use my oven. And that meant I could finally make something that I’ve had for a couple of weeks, spaghetti squash.
I got this on my last trip to my store in Clearwater. They were up front and in a nice bushel basket. Now normally I don’t buy spaghetti squash unless it is already pre cut in half, since I was not sure if I could do that at home. However, I saw this fairly small one and thought it was just the right size to work with at home. So into the basket it went and it has been just sitting until it cooled enough to be able to use the oven.
It cut in half much easier than I expected and the seeds came out fairly easily. After about 40 minutes in the oven, I took it out to let it cool enough to scrape the meat out with a fork. While the squash was in the oven, I also heated up some the Mixed Summer Vegetable Sauce, thinking that it would work well with the squash. Once the squash was cool enough to handle, I scraped it into the pan with the sauce and mixed them together. Then pour on the plate and eat. Not a bad little light dinner.
This blog concentrates on making vegan/vegetarian food that is free from tofu, or tempeh based products. I hope to show you that this is possible, even though it is not easy. If you have any questions please contact me at firstname.lastname@example.org