spaghetti squash with cinnamon

autumn and spaghetti squash are a wonderful pair. in autumn I like to bake a lot, and get good smells going around the house. unfortunately, I can't eat a lot of what I like to bake because of my diabetes. that's where spaghetti squash comes in.

it's a battle. I heave this heavy, smooth squash up out of the bag and onto my countertop. thud.

i grab my longest and biggest knife. after microwaving for about a minute to soften the skin (not really), I brace myself for a possible bloodbath in the kitchen.

one is supposed to slice off one end of the squash to form a flat base. then, standing the squash upright, slice it lengthwise in half. it is very easy at this part to slip the knife off the skin and into one's hand or arm. I imagine this in my head every time I do it. i don't think it makes me more careful, but maybe a bit calmer to pre-image this in my head so when and if it does happen  i am ready.

once you have two halves, place them one at a time in the microwave in a dish that has some water at the bottom. also put about 1/4 cup of water in the hollow of the squash to keep it all steamy and moist in the oven. microwave oven.

when it comes out let it rest about 5 minutes and then it is ready to eat. I eat mine right out of the shell with a fork.

I prefer mine sweet with cinnamon and a little earth balance butter and liquid splenda drops on top. stevia powder would work here too.

spaghetti squash is full of water and fiber, which is good if you are trying to lose a few. like me ;) it is also high in B vitamins and vitamin C. it is considered a 0 point food if you are on weight watchers. enjoy.

Simple Rice Bowl

Summer brought me into the studio, painting almost every day. With fall coming I am sensing the need to nest, put things away, load up on supplies and to cook!

I am not a gourmet cook. I like simple foods combined together to form a taste and texture that will feel satisfying, yet not overwhelming. Don't get me wrong, I am a fussy food lover- I just don't like to cook that way on a daily basis.



This combo is something that can be altered and developed to one's taste. I first got it from Cafe Gratitude's cafe where you get a bowl of brown rice and shredded kale and some beans. Simple and satisfying.

Here I added some white corn to the kale and a couple grape tomatoes from my garden and instead of brown rice I chose to use Forbidden Rice or Black Rice. This is not wild rice. This is a rice similar to a brown rice, but is black before you cook it and after cooking it is a gorgeous purple color.

The purple is due to an antioxidant called anthocyanins which is an added bonus. The rice contains more vitamin B, niacin, vitamin E, calcium, magnesium, iron, and zinc than white rice. (from http://en.wikipedia.org/wiki/Lotus_Foods)

 Some fresh salsa would be a welcome addition to this, or some Earth Balance spread on top too would make it richer.

I cooked my rice in my Fuzzy Logic cooker- which I swear by. I never made rice before I owned this because I hated the cleanup. Now I make rice almost every day either for me or my family.

Forbidden rice is on sale in the bins right now at Whole Foods. Enjoy!

 

in process

Hi everybody

Just a heads up... I am going to post with pictures tonight!!!
I am so excited. I got the camera out- just shot some forbidden things.. how's that for a teaser!

Anyway- stay tuned. New veg post coming right up.

Claire