Tag Archives: cookie + kate

My Attempt At Making Spaghetti Squash

Standard
My Attempt At Making Spaghetti Squash

Hello! When I’m at work, I am constantly being handed bagfuls of goodies from the gardens of whichever home I’m at for the day. During my produce haul last week, I was given a gigantic squash that I had absolutely no idea what to do with. My client’s mom suggested spaghetti squash and I have always wanted to try it so I thought I would give it a shot over the weekend.

Unfortunately, my attempt at making spaghetti squash was not very successful and, after a quick Google, I learned that the squash I used definitely did not look like traditional spaghetti squashes. WHOOPS! Lol, oh well. I tried something new and now I know differently for the next time! Take a look at some pics and let’s discuss:

E4F19E24-B778-4264-8803-023E3893BECA6E016E4D-2269-4E52-BED3-01014E98753D1A359E2F-EE63-4086-8B21-DC7684B0F991D4F5D41E-840C-4141-8180-92778778ADABE068A54B-CFB1-49A7-95AC-3B41F5DD2E6D

To learn how to prepare my “spaghetti squash”, I visited the blog Cookie + Kate. This is one of my mom’s favorite sites to get vegetarian recipes from and, as her spiel goes, “Cookie is the dog and Kate is the human”. Lol, I consulted Kate’s recipe while making my squash and it was so easy to follow because it was just like learning how to make it from a friend. No unknown cooking terms and no long stories of how she found God while making this dish, haha.

To prepare my spaghetti squash, I cut it in half from the middle and then halved the pieces again. Afterwards, I scooped out all of the squash guts… AKA the seeds! It was actually pretty fun. Once the squash halves were seedless, I drizzled olive oil onto each of them and then seasoned with salt and pepper. All that was left to do was bake them and I kept my squash in the oven for a little under an hour at four hundred degrees.

I was eager to take my squash out of the oven but, sadly, there was nothing really “spaghetti” about it. I tried to fluff the insides into a spaghetti like texture as Kate had mentioned but there was hardly even any squash to work with on the interior. What I was originally hoping was going to be a noodle shape ended up being a few forkfuls of the squash and the texture definitely looked more like pulp. Although, I must say, it still tasted really good!

Sadly, my attempt at making spaghetti squash didn’t go too hot. However, I feel confident that if I ever get the right ingredients to make it with, it will turn out delicious with the help from Cookie + Kate! 😀

What is your favorite vegetarian recipe? What do you top your spaghetti squash with? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah

Mexican Sunday Dinner

Standard
Mexican Sunday Dinner

Hi everyone and happy Monday! I hope all of you had a wonderful weekend. So during the week at my household, we eat easy to prepare dinners – pasta, pizza, stir fry, and the likes. But over the weekends, my mom and I go hard when it comes to cooking an evening feast – soups, homemade pizzas, pasta salads, bread, frittatas, and oh so much more. This Sunday, I prepared a meal that I was particularly proud of that I just had to share on here. Seriously, it was that delicious.

My family loves Mexican food and as a primarily vegetarian household, it is always something that all of us can eat and enjoy. And enjoy, we did. For Sunday dinner I prepared homemade guacamole paired with vegetarian black bean enchiladas compliments of the fantastic website Cookie + Kate. Kate’s website specializes in vegetarian cuisine while her pup, Cookie, cheers from the sidelines. My mom actually found that website and was instantly drawn in by the delicious recipes but most importantly, that it was in some ways dog related (lol). Anyways, here’s the finished product:

dinnerdinner1

For the enchiladas, I followed the recipe pretty closely because I had never made it before but I did change a few things up to accommodate my cooking style:

  • I added a healthy amount of chili powder and cayenne pepper to the dish.
  • I added cilantro into the mixture as opposed to just using it to garnish.
  • I lessened the amount of broccoli in the recipe as a family preference.
  • I squirted fresh lime juice into the mixture and topped the finished product with it.
  • I used store bought enchilada sauce instead of making it myself because ain’t nobody got time for that.

* If you’re not hip to vegetarian eating, then I would recommend sauteing stripes of chicken, steak, or shrimp (or all three!) in a mixture of olive oil, cumin, cayenne pepper, and chili powder (you could also go crazy and add in some lime juice and a tablespoon or two of enchilada sauce). Then, you could add it into the enchiladas or just eat it on the side.

I was pleasantly surprised by how much my dish looked like the pictures that Kate posted on her website but most importantly, my entire family loved it. For an additional topping, I free-styled some guacamole and here’s what I used in my makeshift recipe:

  • 1 large avocado
  • 6 cloves of minced garlic
  • About 3 tbsp of super finely chopped red onion
  • Juice from 1/2 of a lime
  • Cilantro!!
  • A couple shakes of cayenne pepper
  • Black pepper
  • Morton Kosher salt
  • 3-4 tbsp of small tomato chunks that I wish I added but forgot to get from the grocery store!

I really really love guac and I thought that the above concoction turned out amazing. It was bold and flavorful and although it turned out chunkier than what I normally like, I think that it just added to the deliciousness considering you could eat it by the forkful – which we did!

My mom described my Mexican Sunday Dinner as “going out to eat in our own house” which I thought was super precious and we will definitely be making the above recipes again! What is your favorite meal for Sunday dinner? What kinds of food do you love to cook? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah