Here’s a recipe that I came up with one day with a friend. We did it completely ad hoc and it was so delicious I wrote down the recipe. Sorry for the lack of amounts for the ingredients. I’m sure you’ll be able to manage the ratios. When it comes to the herbs and spices just remember, you know your palate better than anyone.
• Spaghetti Squash
• Sweet Potatoes
• Portobello Mushrooms
• Olive Oil
• Spices and Herbs
- Mash sweet potatoes: fairly straight forward, feel free to season them how you like, I used cinnamon, nutmeg and rosemary.
- Spaghetti squash: cut the squash in half or quarters (basically enough to fit in a glass baking dish so that it cooks well). Layer the bottom of a glass baking dish with tasty, tasty olive oil and some pepper for more deliciousness. Cook until the squash’s goodness can be scrapped out with a fork fairly easily. The scraping makes it look like spaghetti noodles.
- Cooked veggies: In a deep frying pan heat up some olive oil adding curry powder and ginger and garlic to start to fry then add chickpeas, sliced zucchini, and sliced mushrooms. Cook until the veggies are as tender as you want them to be. I find mushrooms taste best when they are lightly cooked. Also, feel free to add whatever spices and herbs your palate craves most. I went with basil, oregano, and cumin.
- Presentation: on a bed of spinach, lay some spaghetti squash down to rest, cover with a generous blanket of the cooked veggies, top with mashed sweet potatoes and garnish with sliced avocado. I added a generous amount of pepper and balsamic vinaigrette on top.