Consistently, Nature provides gifts, as Autumn breezes blow whispers of change all around us. The Nandina berries turn to orange, Virginia creeper crawls over rocks in crimson splendor, shades of yellow hint from beneath green, tattered leaves against the rich, blue skies, Red Buds shimmer their golden branches in the sunlight, and owls shatter the silence of darkness, shouting their hoots across the creek beds. Change is upon us but covers our land with a cloak of beauty. Our Blessings these Fall mornings are abundant if we are still and watch the metamorphosis unfold.
Month: November 2018
TK’s Marinara Spaghetti Squash
This recipe is absolutely delicious, healthy and very filling. If you are blessed with fresh herbs in your fall garden, the aromas will tempt everyone who enters your home.
Extra Virgin Olive Oil
Two sprigs fresh thyme, stripped
Four medium fresh basil leaves, chopped
One spaghetti squash (Slice off ends, cut vertically in standing position, deseed, rub olive oil inside each half, turn upside down on foiled baking sheet and cook 40 minutes at 400 degrees).
1 pound turkey sausage, sliced and cut in half
One yellow onion, chopped
Two cloves garlic, minced
11/2 bottles of Organic Marinara Sauce
1 14-ounce can artichokes, chopped
1 pint Roma or cherry tomatoes, sliced lengthwise
Fresh or shredded Parmesan cheese
Sea salt to taste
Pepper to taste
DIRECTIONS: *Prepare spaghetti squash and cook in the oven at 400 degrees for 40 minutes. *In skillet, brown turkey sausage in olive oil. *Add chopped onion and saute 5 minutes. *Add minced garlic and saute approximately 30 seconds
*Pour in Marinara sauce. *Add fresh herbs *Add chopped artichokes *Add Roma tomatoes *Stir in sea salt and pepper to taste *Bring to a boil and simmer 10 minutes. *String spaghetti, place into bowls and top with marinara sauce mixture. *Top with fresh or shredded parmesan cheese.
Enjoy every bite!