I’m really really really excited that it’s fall. It’s my favorite season and because I’ve been out of New England for the past seven falls… I’m even more pumped for fall than I usually am. Fall in New England is something else, guys.
For as much as I’m ready for all the squash, warm spices, and roasted root vegetables- I’m definitely going to miss summer produce. Saying goodbye to good tomatoes, basil, watermelon, zucchini, and berries is never easy.
I combined some summer produce with fall/winter produce to make one delicious bowl:
- Roasted and threaded spaghetti squash: I like to cut it in half and roast in a 400 degree oven face down for forty minutes- more or less depending on large the squash is. You want it to be soft to the touch and easily “threaded” when you take a fork to the sides. But don’t let it get too mushy.
- Roasted broccoli, mushrooms, and onions: roasted at the same time as the spaghetti squash. The broccoli went in for thirty minutes, and mushrooms + onions went in for twenty minutes.
- Seasoned turkey meatballs from Julie Bauer’s newest cookbook: these were so flavorful- obsessed.
- Fresh basil: simply torn up and tossed in on top!
Not only was this was a warm and comforting bowl for lunch (which was nice with the weather changing to cooler temps), but it also had a fresh and light element to it. The spaghetti squash made it less heavy than a dish with a grain. And the fresh basil- it just added such a nice touch. It always amazes me how big of a difference incorporating fresh herbs into your cooking makes. It’s always worth getting those herbs!
Don’t like what’s in my bowl? Let’s change it up with some modifications/alterations:
- Too low-carb? Swap out the spaghetti squash for rice or your favorite grain. You could even do noodles of some kind.
- Don’t own Juli’s cookbook? Make any meatballs you want! Heck, you could even just use a leftover burger from dinner or something like that. I like bite sized meatballs (and her recipe for turkey meatballs is SO flavorful), but you could style your meat (lol) any way you want.
- Broccoli make you cringe? Use whattttever vegetable you want. Just make sure you include a vegetable. Veggies are important. If you have any end of summer tomatoes or heirloom tomatoes- throw those in there! That would be delicious!
- Don’t want to turn your oven on? Microwave to the rescue! You can totally use the microwave to cook your spaghetti squash. Cook each half in the microwave for about 8-10 minutes depending on the size. And then for your other veggies, you could always throw some raw spinach underneath the spaghetti squash in your bowl- it would semi- cook it. Once you went to heat up your lunch, the moisture would most likely continue to cook/steam the spinach. You could also quick steam veggies or defrost some veggies in the microwave.
Do you like spaghetti squash?
Have you cooked any squash yet now that it’s OFFICIALLY fall?