National Food Day and Spaghetti Squash With Parmesan and Pecans

Hi everyone!

Yesterday was National Food Day and I was honored to be asked to present at the United Way sponsored Food Day event in Livingston, NJ. There were so many fabulous events throughout the week that they created a facebook page to detail them all:

Welcome to all my new readers from the event!

Great job, Food Day!

In Montclair , we had a bunch of events, one of which will be this Friday with some famous local chefs who will be offering a lunch to benefit our local Salvation Army meal program:

It is a shame that Food Day needs to exist to promote healthy, sustainable food but it does. Let’s Take Back our Kitchens with healthy, home cooked meals to make our own homes as healthy as they can be.

I have an idea-start with this healthy and deeeee-licious alternative to pasta. I received  the squash from my CSA and it was easy and quick to prepare. You’ll love it, I promise!

Spaghetti Squash with Parmesan and Pecans:

One medium sized spaghetti squash
1/3 cup chopped, toasted pecans
1/4 cup grated Parmesan
1-2 tsp olive oil
salt and fresh ground black pepper
Pre-heat oven to 350 degrees.
Take the  spaghetti squash and  cut in half lengthwise. Remove the seeds with a spoon.
Bake for about 30 minutes or until tender and let cool. You can aso microwave for about 6-8 minutes.
Scrape the inside flesh out with a fork and set aside. It should be about 3 cups of flesh.
In a medium sized frying pan, heat up the olive oil and saute the squash until heated through, about 5 minutes.
Add salt and pepper to taste and top with pecans. Sprinkle with grated parmesan and serve.
Alma Schneider
Take Back the Kitchen, LLC 

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