This year has been interesting to say the least. So, we are no longer visiting Dr's and I no longer have to bike to work, so it can be by choice again. These are things I value highly, and am very thankful for.
As I was dashing out of the house today I just about tripped over my Farm Fresh ToYou delivery. Things have been moving and happening taking me out of my normal routine, I had not thought of the delivery at all until that moment.
|(Weights are approximate)|
I'm never at a loss for what to do with spaghetti squash, I'm happy with it baked with a small amount of butte on it, but this recipe just looked delicious, and it's another way to incorporate kale.
Oh My Gosh Spaghetti Squash
|Butternut Squash and onion|
I baked up this concoction and made my hubby grumpy. He is evidently not a fan of Garam Marsala, all the things I'm still learning. I thought it turned out pretty good, but I like Indian spiced food.
2 1/4 pound(s) butternut squash, fresh, peeled, cut into 1-inch chunks
1 medium red onion(s), halved and thinly sliced ( I used a yellow onion, I'm not fond of the purple onions)
1 Tbsp olive oil
1 tsp garam masala
1/2 tsp kosher salt
1/8 tsp black pepper, freshly ground, or to taste
3 Tbsp cilantro, fresh, chopped (I did not have and so it was not included)
Preheat oven to 400ºF. Coat a large nonstick baking sheet with cooking spray.
Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.
Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat.
Here is another variation with apples that sounds good as well:
The Good Bowl: Indian Spiced roasted apples with butternut squash