Where I live, pasta is one of the food staples that is hardest to find in bulk (one of my pet peeves). The closest bulk store with a pasta bin is 25 minutes away, and if I am in that area, I stop by to get some, but the opportunity does not present itself very often. So in the winter, when we run out, we turn to spaghetti squash as a great - and healthier alternative. This is a simple recipe that has had a lot of success at home.
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| Cut the squash in half and bake at 350 degrees Fahrenheit until a knife can easily be inserted through the skin. |
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| Scoop out |
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| In the meantime, prepare a pasta sauce (I sautee sliced onions in olive oil, then add canned tomatoes, chopped oregano, salt and pepper) |
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| Combine squash and tomato sauce and top with goodies (I used goat cheese and olives here) |
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| Bon Appetit! |
How Zero Waste are my ingredients?
Spaghetti squash and onions: Purchased loose from the farmer's market (sticker free) or grocery store.
Olive oil: Purchased from bulk dispensers, filling a jar or bottle.
Canned Tomatoes: Opened one of the jars that I canned this fall; how-to right here!
Oregano: Grown on the side of our house; it's a transplant from a friend's plant. We water it with leftover cooking water.
Goat cheese and olives: Purchased respectively from the salad and olive bars, filling 1 quart and 1 pint jars.
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