1. Pesto-Tossed Spaghetti Squash
Spaghetti Squash is magically easy and fun.
Hearty enough for a full meal yet flexibly compatible with sauces and side dishes, this super-simple recipe is a tried and true go-to for ease and taste at the end of summer.
Pesto=fresh. Spag squash=fall. All good.
– (1) Spaghetti squash
– Olive Oil
– Salt n Pep
– Pesto (in the sauce aisle)
Chop Spaghetti Squash into two long halves (think “hot dog” style). Use a spoon to scoop out the seeded core of the squash. Lightly grease a baking sheet with Olive Oil, and heat over to 400°F. Place squash face down on sheet. Bake for 30-40 minutes, until the squash faces are a little golden brown around the edges (you’ll lift them up to check).
Let cool, then grab a BIG bowl and a fork. Pick up one half of the Spaghetti Squash, hold over bowl, and fork out the contents! You’ll end up with a bunch of shredded squash.
Add salt, pep, and a generous dollop of pesto to taste. Maybe the whole jar, no shame!
2. Roasted Tomato n' corn Soup
It’s the end of summer, yet tomatoes are still going strong! If you can’t keep up with the continuous canning project, make a couple batches of soup to freeze instead.
I’ve added sweet corn for a touch of fall flavor!
HINT: I love this over my pesto Spag Squash!
– Tomatoes (too many!)
– Sweet Corn
– Butter (or Olive Oil)
Prep your oven to 400°F. Line a baking sheet with Olive Oil (or butter). Chop your tomatoes into rough 1/4s or 1/8s; they’ll go in the blender later, but the smaller the pieces the quicker they’ll roast.
Take 4-10 cloves (pieces) of your garlic, depending on your tomato size. The tomato taste is strong, so it’s hard to overdo the garlic. Press each clove with the flat edge of your knife to remove the skin, as shown here. No need to mince or chop the garlic. Toss chopped toms and naked garlic on baking sheet for 20 min.
Remove and let cool. Ready a soup pot on the stove on medium. Toss in a dollop of butter. Let it melt before adding sweet corn, then keep stirring the corn and butter for about 5 minutes (until it smells suuuuuuper tasty). Feel free to add mushrooms, onions, kale, or anything else you’d like chunky in your soup.
Throw toms and garlic into blender on med-high for thirty seconds, 1-2 minutes if you like thinner soup. Pour directly into roasted corn in pot, and add salt n pep, thyme, or oregano to taste. Let simmer for 20 min to let flavors combine.
If you’d like thicker soup, add oat milk or veggie broth to the pot. If thinner, add broth or water until desired consistency achieved. Enjoy itself or over squash or noodles!
3. Toasty Cabbage-ramen Salad
Super savory and tasty, this dish is sure to please as a side or the base to a light protein like fish or chicken.
Yes, there’s Ramen- but I swear, it’s worth it!
– (1) large Cabbage head
– 2 Ramen Packets
– Olive Oil
– Apple Cider Vinegar (any vin will do)
– Sunflower Seeds
Chop cabbage into bite-sized pieces by chopping in halves & strips, flat edge on the cutting board. Put in very large bowl.
Take two ramen packets (I like Creamy Chicken, but any flavor works) and place on cutting board. While they are still closed, use the butt of a kinfe or another kitchen tool to crush the dry noodles into bite-sized pieces. Open both packets, fish out flavor packets. Add crushed noodles to cabbage bowl.
Measure 1/3 cup olive oil and 2/3 cup ACV. Add (1) of the flavor packets, and mix for the dressing. Pour over cabbage and ramen and toss together.
Add a hearty dose of sunflower seeds and continue mixing. Can eat immediately, but the flavor will enhance and the noodles soften a bit overnight in the fridge.
Keep the second ramen flavor packet and if you want more flavor after an overnight in the fridge, just sprinkle in and toss the bowl’s contents together.
Good with everything and oh-so satisfyingly savory!