A Healthier Pasta Alternative
My readers have challenged me to come up with some healthy, creative ways to get more vegetables on our plates. Mind you, we have a large baby spinach salad almost every night of the week. Does it get old? No! I can spin a salad 365 ways to keep it delicious and interesting. Perhaps I should write a post on that! Anyway, that’s why you don’t see a lot of vegetables in my recipes, but ask and you shall receive! I hope you enjoyed the faux smashed potatoes by way of cauliflower. It’s a delicious way to sneak healthy veggies in your diet. And now that fall is here, we can have some fun with squash!
New Age Pasta
Ok, I am not going to sit here and tell you that spaghetti squash tastes just like pasta. It totally doesn’t. But if you serve it up with a powerful, flavorful sauce, you can totally fool yourself into thinking that it is! I promise. This spaghetti squash dish is so full of flavor that you won’t even miss those pesky carbs! And I love that it merges two seasons with the last of the summer basil and tomatoes and the flavor of fall.
I love providing you with easy, delicious recipes that you can make your way to please your family’s tastes. You can enjoy this satisfying dish as a vegetarian meal because it’s shock full of flavor and all kinds of good for you stuff. Or if you’re a family of meat lovers like us, you can serve it with meatballs or crispy chicken alfredo.
Suggested Wine Pairings
This delicate yet tangy dish needs an equally delicate and bright wine. If you prefer reds, look for a light to medium-bodied one with bright acidity to balance the tart tomatoes, pesto and creamy cheese, like a Pinor Noir or Italian Primitivo. If you’re a white wine lover, look for an aromatic Pinot Grigio or zesty Sauvignon Blanc.