I think we have those awesome pumpkin pie smoothies to thank for all the work we got done at Tumbleweed today.
Taylor wins the prize of weedeating the whole perimeter of the property. It looks so good and we have extra room to extend our plant beds.
I can’t tell you how many loads of manure I hauled out into the fields. My body aches. I even shed a few tears when my wheelbarrow full of manure tipped over halfway to my destination. (Yes, actual tears were shed). I wanted to end my day right then and there. However, being the mature 29-year-old that I am I wiped my tears, cursed that damn wheelbarrow, and continued on.
Spaghetti squash to the rescue!
A bad day can always be cured with a delicious meal, a glass of wine, and snuggling with Henry. All is well again.
This “pasta” recipe is super easy, delicious, and good for our gluten intolerant friends.
The carrot sauce wasn’t half bad either. We served our pasta with sautéed broccoli and kale for the heck of it.
For the “pasta”
1 medium-sized spaghetti squash, sliced in half lengthwise, seeded
1 tbs olive oil.
sprinkle of salt
dash of pepper
Preheat the oven to 400.
Rub the flesh of the squash with a little olive oil, salt, and pepper. Place the squash cut side down on a baking sheet and roast in the oven for 35-45 minutes. (oven times will vary greatly) Check your squash often. It should be fork tender when it is done.
Once the squash is cooked through use a fork to scrape the flesh out. It will come out just like spaghetti noodles!
While the squash is cooking make your carrot sauce.
Roast 2 lbs of carrots with 6 cloves of garlic, 2 tsp of rosemary and a drizzle of olive oil in a 400 degree oven for about 45 minutes. Once cooked through add to a food processor with 1/4 cup veggie stock, dash of olive oil, and a small handful of parmesan cheese. Add more veggie stock if mixture is too dry.
Mix your carrot sauce with the squash. Add whatever cooked veggies you’d like to the dish or enjoy it with the carrot sauce alone. Serve warm and enjoy!