retiredHSmom Posted August 27, 2016 Share Posted August 27, 2016 Just picked up our CSA box yesterday and we had fresh spaghetti squashes and collard greens. Yum! Didn't know what to make with them, so I created a new recipe using up some food from the fridge as well. Ingredients: 1 spaghetti squash 1 bunch asparagus 1 bunch collard greens 1/2 lb brussel sprouts salt & pepper Tofurkey chicken & apple sausage Wash vegetables. Roast spaghetti squash for 1 hr at 350F, and scrape flesh out with a fork. While spaghetti squash is roasting, roast the asparagus, collard greens, and brussel sprouts at 425F, tossed with a tiny bit of EVOO. (First time I used my 2nd oven since Thanksgiving!) Mix the vegetables together and season with salt and pepper. Slice the sausage and warm in a pan. Sprinkle the sausage over the top of the vegetables and serve! If your family is picky like mine, you may want to add a sprinkling of vegan cheese, but I prefer it plain. Enjoy! DH and the kids loved it. Even my five-year-old niece (who I was babysitting) enjoyed it! We have one spaghetti squash left though. Any suggestions? Quote Link to comment Share on other sites More sharing options...
Faithr Posted August 27, 2016 Share Posted August 27, 2016 Sounds delicious. You can just cook up the spaghetti squash by roasting it, scrapping it out and then spooning some tomato sauce over it. Quote Link to comment Share on other sites More sharing options...
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