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Marinara Spaghetti Squash
Some days, I am in the mood for something very simple to eat. The hardest part about this spaghetti squash recipe is cutting open the spaghetti squash! It took me like 10 minutes to cut the thing open. Any tips?? After that, it was smooth sailing. Just rub some olive oil on the cut squash, sprinkle a little salt, and roast them “face down” on a baking pan in the oven for about 25 to 30 minutes. Once they start browning, you know they are done. If you have never made spaghetti squash before, it is really easy and fun to scrape the “noodles” out of the squash. Once they…
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Roasted Vegetable Flower Tart
The tart is a labor of love, but the end result is very satisfying! The creme fraiche is a delicious base, and squash and carrot peels are wrapped around each other to form a beautiful flower. This last time, I attempted to add some eggplant for color purposes, but I actually do not recommend adding it because it seemed to give the tart a tough texture and did not cook as softly as the other vegetables, even after 45 minutes in the oven. The purple color is beautiful, but not worth ruining the tart! Stick with easier vegetables to cook, like squash and carrots. Arranging the peels takes some time,…
