Uncharted territory... Spaghetti squash!

I love to try whatever vegetables are seasonal, so on a recent trip to Whole foods, I picked up a beautiful, bright yellow, organic, spaghetti squash. It has sat in my kitchen for about a week and today I finally decided to get to it. I found a website, Steamy Kitchen, that had a great garlic and butter recipe. It also explained how to cook spaghetti squash. Raw, it is extremely hard to peel or cut. So here is how I tackled this obstacle-

1. Preheat oven to 375 degrees F and place squash on a baking sheet. Poke some holes in it with a sharp knife.
2. Bake for about 45-60 minutes, depending on how big the squash is. You want to be able to cut into it easily by the time it's done.
3. Slice the squash in half. Scoop out the seeds. Then with a fork, start scraping out the strands from the squash. (Hence, spaghetti squash!)
Here is were my recipe differs from Steamy Kitchen's-
4. In a pan drizzle some EVOO. Throw in some diced shallots. Sauté the shallots then add the spaghetti squash.
5. Continue to sauté the shallots and squash and add the following spices- sea salt, ground pepper, garlic salt, parsley.
6. When the squash starts to brown slightly, sprinkle Parmesan cheese onto it.

That's it!

I prepared my lunch for work tomorrow with some of my 'Parmesan Spaghetti Squash', Gardein vegan meatballs, and some organic peas and carrots. Looks so good, I can't wait to eat it, haha.

Happy Cooking!

-Kat

Corn Salsa

I made an organic corn salsa today for the first time. Honestly, I got a little inspired by Chipotle! Here is my recipe (all veggies were organic)-

Ingredients
1 can organic kernel corn
1 whole tomato, diced
1/2 cup red onions, diced
1 jalapeno, seeded and diced
bunch of cilantro, chopped
dash of apple cider vinegar
lime juice (I used 1 1/2 lime)
garlic salt
sea salt
ground pepper
cayenne pepper

Mix all ingredients together in a large bowl. Add as much or as little of the spices that you want. If you want a spicier salsa, add more cayenne pepper. Spices, lime juice and apple cider vinegar are all added at the end. Refrigerate and your done!

I made A LOT because my boyfriend is obsessed with chips n salsa. I decided to make myself a 'Mexican' salad with the Corn Salsa.

This salad tasted soo good! I used Organic spring mix, cucumber, artichoke hearts, heart of palm, corn salsa, shredded mozzarella cheese, and crunched organic blue corn chips. I drizzled some balsamic vinegar on top and voilà, quick Mexican salad!

Happy cooking!

-Kat