Cooking & Baking

Microwaved the squash and scooped out the strands. Steam-fried in evoo and veggie broth: chopped onion, red bell pepper, zucchini, shredded kale, sliced mushrooms and minced garlic. When almost done I added halved cherry tomatoes, black beans and a couple chopped vegan breakfast sausages. Finally I added back the spaghetti squash and seasoned with basil, oregano and fresh chopped parsley. TJ’s vegan parm on top after plating. With all the snowblowing I’ve done over the last few days I think I’m going to treat myself with a nice glass of Pinot Noir. Cheers!🥂