Spaghetti squash with broccoli, zucchini, mushrooms, onion, and more with homemade marinara sauce – a hearty and healthy vegetarian meal.
It’s the Monday following a major food holiday…what do you eat?
Rummage through your crisper and throw everything leafy and green into your juicer slash blender and guzzle away the toxins?
Do we even try to get back to normalcy at this point? Or set sail on bacon cheddar biscuit mashed potato pumpkin pie land and say better health and luck to ourselves next year?
Whenever I get a little cray cray with the food sitch and dig myself a little too deep into feastland, I try to keep a level head and simply clean things up for a hot minute. I usually skip the meat for a couple of meals and go full-filt veg in order to re-set the digestive system and attempt to exorcise whatever toxins are lurking around in my soul fibers.
Enter this meal.
Spaghetti squash + fresh sauteed veggies + homemade red sauce feels clean, unadulterated, welcome. This meal requires a few parts, so it’s not exactly the lowest maintenance meal following a big cooking spree, but it does make a good amount of food to last you for days. Your body will welcome the vitamins and fiber following the pool of gravy debauchery you likely just swam through.
Plus it tastes good, so there is that.
Options for changing things up? We have some! You can really use any fresh hearty vegetables you like. I realize it’s no longer zucchini and yellow squash season, so if you want to go the winter squash route, you can 200% do the butternut/acorn/pumpkin route…just note that winter squash takes longer to cook than summer. You can also do pesto instead of red sauce, or some sort of lemon-garlic sitch. Whatever your selection, a big pile of fresh and funky’ll do ya good.
Meatless Monday, here we coooooome!