When it comes to eating, presentation is everything. A little attention to detail can make a world of difference in making a plate look as delightful as it tastes. When it comes to eating vegetables when you’re not used to it, this goes double. Try this neat trick and wow your family, make your kids giggle, and impress your guests. Fall is a perfect time to get creative with this because the abundance of squashes gives you a number of blank canvasses to work with.
1 small spaghetti squash
1 clove garlic, pressed or finely chopped
1 onion, chopped
2 red peppers, chopped
8 oz mushrooms, sliced
1 small eggplant, chopped
Your favorite marinara or spaghetti sauce
Pairs nicely with: 3/4 c cooked wild rice per person, corn on the cob, roasted asparagus or roasted Brussels sprouts
I prefer to use my pressure cooker for the squash: Put 1/2 cup water at the bottom of the stainless insert/cooking bowl. Using the metal rack to keep the squash off the bottom, place the spaghetti squash in whole. Close the lid, lock the seal, and cook for 12 minutes at high pressure. Allow for natural slow pressure release if possible. While the squash is cooking, cook the garlic and onions in a non-stick skillet over med-hi heat until onions are translucent. Stir frequently to prevent sticking. Add 1-2 Tbsp water if needed to prevent sticking. Add the rest of the ingredients. Cook over medium heat until veggies reach desired texture.
To serve, cut the squash in half. Scoop out the seeds and discard. Gently scrape the insides with a fork to loosen the noodle-like squash flesh, but keep the squash inside of its shell. Top with your favorite marinara or spaghetti squash. Top with a generous scoop of vegetables and serve.