Fall has officially arrived! I live in Texas, so it doesn’t quite feel like fall weather yet, but it certainly isn’t summer anymore. As soon as fall arrives, I bring out all of my favorite fall ingredients. Some of my favorite fall ingredients are pumpkin (duh!), apples, pomegranate, pecans and squash. There are so many varieties of squash to work with, but spaghetti squash has to be my favorite.
Spaghetti squash is one of those ingredients that I found super intimidating at first. It’s a large, round vegetable that isn’t available year round. To me, it wasn’t obvious how to break in to the squash and actually get the edible portion out. Luckily, Google came to the rescue and I learned fairly quickly how to break in to a spaghetti squash. Now that I’ve worked with this type of squash more often, I’m much more comfortable with it!
Spaghetti squash is one of my favorite gluten free alternatives. The look and texture of spaghetti squash is actually fairly similar to pasta. Some people don’t even notice the difference! This spaghetti squash with chicken and caramelized onions is just one example of a gluten replacement in a meal. Instead of a heavier pasta dish, this spaghetti squash dish is light and still filling. I adapted the original recipe from Lexi’s Clean Kitchen by opting for rotisserie chicken and lightening up the recipe.
Now that it’s fall, I need to make a list of recipes that use my favorite ingredients so I can take advantage of them while they’re available. What are some of your favorite ingredients?
[amd-zlrecipe-recipe:375]
