It's squash season. Most people seem to get excited about pumpkin, but I'm not much of a pumpkin fan. But I do love squash!
To make this dish I started by roasting a spaghetti squash. Roasting squash is super easy. Just cut it in half length wise, clean out seeds, pierce the skin a few times, and place in the oven hollow side down at 400 for about 40 mins or till tender. Spaghetti squash will fall apart easily into strings just like spaghetti when it is cooked.
I topped my squash with some sauteed onions, kalamata olives, tomatoes and feta and added some fresh basil from the garden. Delsih!
Same mix as before, just a new protein source. Refried black beans with jalapenos! This meal was super quick and easy and extra tasty. Heat the black beans and warm the tortilla. Add black beans, top with cheese, pico de gallo, and avocado
After spending a week in Denver for work I needed something healthy and fast. Having not made it to the grocery store yet, frozen was my only option. For this meal I had grilled eggplant and zucchini with spinach ravioli. Quick and simple.