My Charles Dickens thesis paper permitting, I am hoping to post another recipe later today, but I decided to do a quick blog for now on pesto! I made pesto spaghetti squash last night and instagrammed it and facebooked it and got some recipe requests, so I figured it would be silly not to share in our main forum!
Despite the fact that one of my first posts ever for Little Red Kitchen was foolproof marinara sauce, it’s actually not my favorite sauce. While it’s a classic staple, my favorite is pesto! Herbaceous, a little nutty, a little cheesy…when that luscious green sauce hits a pound of bowtie noodles…oh man, just hand me a fork and back away slowly. Continue reading
If looking for a lower-carb, nutrient-and-protein-dense dinner, look no further. My husband came up with this adaptation based on his mom’s traditional lasagna recipe, and we’ve never looked back. If you cook the meat ahead of time, too, (BONUS) you can easily freeze this and have a quick dinner for another night down the road. This is also, obviously, gluten-free (awesome!) and can be adapted to suit whatever additional veggies or fillings you’d like to include.
Spaghetti squash, like eggs, is one of those foods that gets me so pumped about what food is
. It’s a squash like any other squash, but then you run your fork through it after baking and BAM! Perfectly formed spaghetti strands. Food can be amazing, and spaghetti squash needs no embellishment, which is why I paired mine with a simple and quick sage and walnut butter sauce. This is a classic sauce…you don’t always have to reinvent the wheel in the kitchen. But it pairs so perfectly with the delicate squash, and it’s so yummy to boot. Vegetarian or not, this is a fantastic Fall supper. Continue reading