I was out for longer than I'd planned, since I had a $20 coupon for DSW and spent way too much time dithering over whether or not to buy boots I didn't need just because I had the money. I decided on no, and was about to leave when I came across the slipper section. So I am now the proud owner of some seriously comfy Dr. Scholls, complete with faux fur, for the delicious price of $5. Needless to say, once I'd done the Kroger run on the way home and unpacked my groceries, I was famished.
The only produce left from my last veggie box was a spaghetti squash. When I've had one previously, I've made "spaghetti" and meatballs, or stuffed spaghetti squash with black beans and yummy spices. This time, I wanted to try something different. I came across a recipe for Moroccan spiced spaghetti squash and thought it sounded like a winner. We served it with cous cous cooked in veggie broth, and ate the entire squash between the two of us! The recipe says it serves 4, but I figured since my squash was smaller than average and we both ran today, we deserved a large dinner. It was seriously yummy, definitely a meal to repeat.
|I heart spaghetti squash|
Moroccan Spiced Spaghetti Squash
Recipe from Eat Drink Better
1 spaghetti squash
5 tablespoons olive oil
3 garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1 1/2 teaspoons sea salt
3 tablespoons golden raisins or sultanas
Half a 15-oz can of chickpeas, drained and rinsed
2 tablespoons chopped fresh cilantro
Preheat oven to 400 F. Cut squash in half lengthwise and scoop out the seeds using a spoon. Brush 1 tablespoon of the olive oil over the inside of the squash, then place face down in a baking dish and bake for 30-40 minutes, or until the squash is tender.
Heat remaining oil in a skillet, then add the garlic and saute until fragrant. Add spices, salt, raisins and chickpeas, stir to coat and heat until warm, then remove from the heat.
Remove squash from oven when done, and rake a fork over the flesh, separating the strands as you go. Toss the squash with the olive oil mixture and serve over cous cous.
Serves 4 as a side dish, or 2 hungry hippos.
Papaya Coconut Muffins
Adapted from Skinny Taste
1 cup papaya puree
2 cups whole wheat pastry flour
1/2 cup sugar
1 tsp baking soda
1/4 tsp cinnamon
1/2 tsp salt
1/2 cup coconut flakes
1/4 cup pumpkin puree (or 1 large egg, beaten)
1/2 tsp vanilla
2 tbsp melted vegan spread (can use butter or marg)
Preheat oven to 325 F.
Toss papaya in a blender and blend until smooth. Add a small amount of water, if necessary to get the papaya moving.
In a large bowl, mix flour, sugar, baking soda, cinnamon, salt and coconut.
Combine egg or pumpkin, melted butter or spread, vanilla and papaya puree in a medium bowl. Add to the dry mixture and stir until just blended.
Using a teaspoon, divide batter between 12 muffin liners. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.