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Wednesday, September 16, 2015

"Pasta" Night

I am absolutely loving the weather change here in Portland. This means some oft favorite things are in season now; pumpkins, squash and apples. That being said, since it's cold, I decided to do a very warm meal last night. 

There has been a spaghetti squash waiting to be used in my house. So last night dinner was going to include that no matter what. I have always loved spaghetti squash because it's still hardy when you eat it, but it is such a good alternative to regular pasta. There are so many different recipes that I have for spaghetti squash, but my boyfriend wanted Italian. A creamy Parmesan tomato sauce was the perfect pair for this. I also made sautéed bell peppers with spinach and garlic to be pair with the "spaghetti". My boyfriend picked up a Grand Central Bakery baguette from Whole Foods. I didn't want butter with the bread, so we had olive oil and balsamic vinegar with it. This dinner just made me so happy because I was full when I was done eating, but felt good about what I ate because it is so healthy. 


I was also feeling very domestic yesterday (when am I not though), so I made an apple pie. We have an apple tree in our backyard so there is just and over abundance of apples. To make the filling, it was just a basic apple pie spice mix and the apples. The pie crust was actually Bob's Red Mill! It's a gluten free crust which is interesting to me because I have never done a gluten free pie before. But boy oh boy, it was so good! My boyfriend's sister is now gluten free, so I have been trying out tons of recipes that are gluten free. Anyone who is gluten free, I highly recommend this pie crust mix. It tastes just like my regular homemade pie crust. And of course, apple pie should always be paired with vanilla bean ice cream. 



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