The other night I made this and it was one of my favorite fall things to make so far:
- Spaghetti Squash
- Garlic
- Butter
- Coconut Oil
- Onion
- Garlic
- Sweet pepper
- Greens
- Honey
- Powdered ginger
I used the left overs of a baked spaghetti squash, but otherwise, you could bake a spaghetti squash for an hour in a tinfoil lined pan, with a little water, cut and seeded length wise, with some garlic and butter in the center. 375 for 1 hour or so.
Using Coconut oil or bacon grease, saute :
Onion, Garlic, sweet pepper of choice, a turnip, and whatever other root veggies you have diced up fine. Asian greens like bok choi, and use arugula, turnip greens, basically ANY greens you have which for us was a LOT! And some cabbage sliced thin. Take a carrot and peel it into the mix as well. Add diced nuts, I used left over diced almonds, but walnuts are in season now as well.
Put the spaghetti squash in, and mix with honey and ginger powder (or saute fresh ginger with root veggies) to taste. The sweeter you like it the more honey you put in.
This was a great main dish or can be a side for your family or a potluck.
From Trish Woolbright
