My excitement levels for fall cooking are at an all time high. I have no idea why. All I want is pumpkin. And apples. And squash. And big, leafy greans. And hearty, vegetable-filled soup!
It may be because I haven't had much time in the kitchen lately, which I'm sure you've noticed. Things are still in limbo over here, but the kitchen will be back in full working order this weekend.
This meal is simle. Truly. I realize it takes nearly an hour to roast the squash but do you realize how much you can get done during that time?
You could empty the dishwasher, clean the kitchen, then prep the rest of the recipe.
You could tackle laundry, take a shower, and do some pushups.
You could sit and have a glass or three of wine and then chop an onion, garlic, oregano, and chard and call it a day.
A few flicks of the wrist later and you're good as gold.
Dinner is served. Maybe with some cheese broiled on top. Maybe with a pile of roasted white beans on top. Maybe with a pile of garlic bread on the side.
Or just as is.
Spaghetti Squash with Chard + Fire Roasted Tomato Sauce
gluten-free, vegan // yields 2 large servings
- 1 spaghetti squash
- 1 small yellow onion, sliced
- 2 teaspoons minced garlic
- 2 cups fire roasted crushed tomatoes, from a 28oz can
- 3-4 tablespoons chopped oregano, or about 3 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- pinch of red pepper flakes
- 2-3 chard leaves, de-stemmed
- sunflower/safflower/grapeseed oil, for cooking
- Preheat your oven to 400* F.
- Slice the squash lengthwise and rub a drizzle of oil all over the cut side of both squash halves.
- Place cut side down on a baking sheet and bake until tender and easily scraped, 45min - 1 hour. Let the squash cool for a good 10 minutes before serving with the sauce.
- During the last 15-20 minutes of cook time for the squash, heat a large pan over medium and add about 2-3 teaspoons of oil.
- Once hot, add the onion to the pan and cook for about 7-9 minutes, until softened and starting to brown. Stir occasionally.
- Add the garlic and stir for about 30 seconds until fragrant.
- Add the tomatoes, oregano, salt, pepper, and red pepper flakes. Stir.
- Reduce heat to simmer and let cook for about 6-8 minutes.
- Slice the chard into ribbons and add to the sauce.
- Let cook until greens are wilted and stems start to soften. About 6-8 minutes. If the sauce becomes too thick, add a tablespoon of water at a time to thin our or juice from the tomato can.
- Serve overtop of the cut squash and top however you like or eat as is.
Speaking of vegetable things, I'm pretty stoked for tomorrow! As if today wasn't exciting enough!
I'm heading to California to meet up with the fantastic team at Earthbound Farm [think - giant tubs of organic spinach!]. I'll be gone for a quick, 2-day trip with a small group of bloggers. We'll be visiting the EBF farmstand, meeting with the co-founder of Earthbound Farm, touring the farm fields, and so much more. While the trip is a speedy one I am looking forward to learning more about the history of the company, their organic + sustainable farming practices, and hopefully gain a little recipe inspiration. Oh, and the food. I'm obviously looking forward to the food...and digging my feet in the sand if it's even for just a few minutes.
Feel free to follow along over on Instagram while I'm away!