Oh my gosh!! This was so good! Thank you @veganreset for the recipe. I left this out for Tom for when he got home from work. I called on my way home to see what he thought. He absolutely loved it!!! I'll be using the left over sauce on my salad and roasted veg tomorrow. Cook once eat twice
🌱1 Spaghetti squash
🌱1 sprig of Basil
🌱1 sprig of Sage
🌱1/2 cup of Pine Nuts
🌱Himalayan to taste
🌱A few cashews or a couple Macadamia nuts. Either will make the sauce rich and creamy. ( I'm allergic to Cashews and have found Macadamia nuts or Sunflower seeds to work well as a substitute) ▫️Cut off the stem end of Spaghetti Squash. Then stand it up on flat cut end. Use your biggest sharpest knife to cut the squash in half. Scoop out the seeds (save the seeds if you bought an organic squash to plant this upcoming growing season) Place the two halves face down in a roasting pan add enough water to coat bottom of pan. Roast until you can poke thru skin with a fork. When it's done allow a few minutes to cool. ( Make sauce while squash is cooling) Using a fork gently scrape the meat of the squash out and you'll see how it got its name.
▫️To make sauce. Put the rest of the ingredients in your #Vitamix or blender and voila you have your sauce.
Thank goodness for winter or I'd get nothing done...being sick on the couch all day really forced me to start checking off that to-do list! Too bad I feel like I have a bowling ball trapped in my lungs...😭
This is the best! Thank you. I miss home 🏡 #marthasvineyard#Repost @vineyardgazette with @repostapp
Cows gone wild! Five cows got loose today and had an adventure on State Road. Photo by Alison L. Mead, @alisonmeadphotography
After weighing the pros & cons, it looks like the Dock Rocks Collection will be made with rope instead of chain... at least I'm consistent with the theme here! 😉 Made with recycled glass beads, marine grade rope & Sterling Silver components!