Served in its shell, this simple recipe for baked stuffed spaghetti squash makes a pretty presentation as part of a fall or winter meal. Lots of flavor is provided by sautéed onions, sun-dried tomatoes, and parsley.
Spaghetti squash is a unique vegetable, delicious as well as appealing to the eye, with its spaghetti-like flesh. It’s a welcome ingredient in vegan, vegetable-rich preparations.
Not so long ago, fresh asparagus was a sign of spring. Like other varieties of produce, it has become more of a year-round vegetable, but I still think it’s best use is in light, bright, springtime meals. It’s welcome vegetable any time you choose to use it, and you’ll find plenty of ways in this roundup of delectable vegan asparagus recipes.
Read on for tips on buying and storing asparagus, and a generous list of recipes for pastas & other main dishes, soups, salads, side dishes (including variations on roasting), pickles, and more.
Curried red lentil soup with sweet potatoes and greens is nourishing and deeply satisfying. When you want a robust cool-weather vegan soup quickly, red lentils are a good base, cooking up in just 15 to 20 minutes.
I highly recommend making red lentils a pantry staple.They cook to a warm golden color in about half the time compared with brown and green lentils. Look for them in natural food stores as well as well-stocked supermarkets.
In this delectable spaghetti squash stew, the noodle-like strands of this distinctive vegetable contrast with the crisp topping of turnips and snow peas. If you’re looking for a unique spaghetti squash recipe, you’ll find it here!
If ever there was a “fun” vegetable, it would be spaghetti squash. Once a rarity, spaghetti squash is now available in well-stocked supermarkets, produce markets, and farm markets.