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.
|Cut the squash in half and bake at 350 degrees Fahrenheit until a knife can easily be inserted through the skin.|
|In the meantime, prepare a pasta sauce (I sautee sliced onions in olive oil, then add canned tomatoes, chopped oregano, salt and pepper)|
|Combine squash and tomato sauce and top with goodies (I used goat cheese and olives here)|
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.