Surprise!! I’m in Wisconsin! We spent all day yesterday driving (12 hours!) up to our lake home in the Northwoods!
a big front was moving in at sunset!
If you remember back in June, our lake home was struck by lightning and had a fire! It didn’t burn to the ground because our neighbor caught it in time, but everything in the house was covered in slimy soot and residue.
Soo, after getting the house detailed, we’re back up North to evaluate what still needs to be done — spoiler alert: a lot. Let me just interject that I am so grateful that no one was hurt and that the house is still standing. But, there is a lot of work to be done.
fabulous roasted tomatoes:)
One of the biggest heartbreaks was that all the TVs got fried, so there’s no way to watch the Olympics! — not even online (no Internet) :P
And basically every appliance in the kitchen was fried too – including the gas stove — go figure. So all I had available to me was an oven and a knife! — I love a good challenge:)
yum yum yum!
So what’s a Specific Carb Diet, Gluten Free, Vegan gal to do? Make pasta!
gluten free, vegan, SCD!
But wait – the SCD is a grain free diet — how’s that work?
Well, I was tricky:) I used spaghetti squash!! I roasted it along with zucchini and tomatoes, and had a beautiful dish, reminiscent of spaghetti pomodoro!
such colorful veggies!
And it’s gluten free, vegan, and Specific Carb Diet friendly with a Body Ecology Diet option!
Here’s what you need: (serves 2) 1 zucchini, sliced 12 cherry tomatoes (BED use a roasted red pepper) 1 spaghetti squash, roasted 5 basil leaves, sliced or torn (garnish) 2 tsp EVOO
If you have 2 ovens, preheat one to 400 degrees and the other to 500 degrees. If not, just preheat to 400 degrees. Prick your spaghetti squash all over with a fork, and then roast it for about 45-60 minutes in the 500 degree oven. (Definitely 60 minutes if 400 degrees). Take it out and let it cool for about 5-7 minutes – until you can handle it.
Meanwhile, place your zucchini and cherry tomatoes on an olive-oil-sprayed baking sheet, spritz them with olive oil, and bake for about 30 minutes, flipping half way through. Also, take the tomatoes out after 15 minutes, they’ll be finished.
After your spaghetti squash has cooled so you can handle it, carefully cut it in half, lengthwise. Scoop out the seeds. Then, with a fork, scrape all the sides, forming “spaghetti-like” stands! Take all of your “spaghetti” and toss it in a bowl with 2 tsp EVOO, salt, and your roasted veggies! Garnish with fresh basil!
This meal was terrific. OK, it doesn’t taste exactlylike semolina pasta, but it does look like it, and looks can definitely influence your taste buds:) It was just delicious. It was light and refreshing with the tomato and basil. I really enjoyed “smooshing” the roasted tomatoes with the back of my fork, and creating a little sauce.
love the spaghetti-like strands of squash!
And the texture was really pleasing. Spaghetti Squash is not at all mushy or creamy like pumpkin or butternut squash. The spaghetti strands actually have a little bite to them – much like al dante pasta! It was truly delightful.
catching the late evening sun:)
And the other thing I loved was that it didn’t weigh me down! I could eat a lot of it, and not feel like taking a nap afterwards:)
What did you think of the Opening Ceremony? And the US’ outfits — were you feeling their burets? :)