A Vegetarian Meal, A Book Review and The Weekly Menu

This Vegetarian Dish starts with Spaghetti Squash tossed with Roasted Tomatoes and Northern Beans and freshly made Almond Pesto.  

I was inspired to share this recipe with you after reading The Book of CarolSue.......

I'm not sure how this novel got into the falling over stack of books sitting on my nightstand.  I may have gotten it from a friend, I don't recall, but I am happy that it was there.  I had just finished The Island of Sea Women and American Daughter.  You can see my review and the recipes inspired in this post. They were both very good books however they were very deep and disturbing as well.  

So I was more than happy when I took this book up north with me last weekend and started laughing out loud in the first chapter.  Granted, in the first chapter, CarolSue fnds her husband deceased with a piece of pie in his lap, and there isn't much funny about that but CarolSue, herself, is a hoot.  She has sarcasm down to a science and she made me laugh throughout the entire story.

After her husbands death, CarolSue's sister, Louisa, who is also widowed, decides that CarolSue needs to move back to rural Indiana and live with her.  This is quite the adjustment for CarolSue who has spent the last 15 years living in Atlanta and enjoying the city life.  

Louisa loves her little farm.  She allows her chickens free roam including inside the house.  Louisa has goats, a dog, and 3 cats.  She also has a garden and loves to can.  CarolSue hates all of these things......except for the dog, of whom she has grown fond.  To make matters even worse, Louisa is a vegetarian and CarolSue has had just about enough pasta with vegetables.  CarolSue is about to call it quits when her nephew shows up with a baby, asking his mom and aunt to watch her for a few days.  

This novel is quirky and fun.  It is silly and though it deals with some real life problems, immigration, extortion, religion, and scamming, it does so in a lighthearted way. 

We are not vegetarians in this household but I do try to serve meatless dinners a couple of times each week.  Often those meatless meals are pasta with vegetables.  This recipe I'm sharing has a wonderful sauce but instead of using spaghetti noodles, I served it over spaghetti squash.  It is scrumptious!!!!

Today is our last Fish Fry of the Lenten Season as we enter into Holy Week.  I have clean up tomorrow and then I am done until next year.  Life will still be busy this week as I get ready for Easter but then things will start slowing down.  Wednesday we have our Easter Dinner Distribution at the Food Pantry.  We will be at the church for Holy Thursday and Good Friday and we are singing at the 11:30 Mass on Easter Sunday.

I am sharing our Weekly Menu with you under which you will find the recipe for Spaghetti Squash with Almond Pesto Sauce.

Saturday

Caesar Salad 

Stracci di Antrodoco

Palm Sunday

Mtsvadi (Pork Skewers)

Rice pilaf

Meatless Monday

Brussels Sprouts and Basil Bowties

Taco Tuesday

Mexican Carryout

Wednesday

Greek Chicken Pita Sandwiches

Carrot and Feta Salad

Holy Thursday

Milanesa Napolitana

French Fries

Good Friday

East African Fish Stew

Meatless, Main Course, Vegetarian, Vegan,

Entrees, Vegetarian, Vegan

American

Yield: 4 servings

Author: Wendy Klik

Spaghetti Squash with Almond Pesto Sauce

This Vegetarian Dish starts with Spaghetti Squash tossed with Roasted Tomatoes and Northern Beans and freshly made Almond Pesto.

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

Ingredients

Almond Pesto

• 2 c. fresh basil leaves
• 1 c. fresh parsley leaves
• 1/2 c. grated Parmesan cheese
• 1/3 c. whole almonds
• 1 1/2 T. red wine vinegar
• 1 clove garlic
• salt and pepper, to taste
• 1/4 c. olive oil

Vegetables

• 1 spaghetti squash (about 3 lbs)
• 2 pints, grape tomatoes
• 1 T. olive oil
• salt and pepper, to taste
• 1 (14 oz) can white beans, I used great northern, rinsed and drained

Instructions

Almond Pesto

1. Place basil, parsley, cheese, almonds, garlic, vinegar, salt and pepper in the bowl of a food processor.  Pulse until coarsely chopped.  Scrape down bowl.  Turn processor on and drizzle in the olive oil until well combined.  If you would like a thinner consistency you can add up to 1/4 c. water.  Set aside.

Vegetables

1. Pierce the spaghetti squash all over with the tines of a fork.  Place on a microwave safe plate and microwave on high for about 15-20 minutes, until easily pierced with a fork.  Remove from oven and let set for 10 minutes.  Cut in half, remove seeds and shred the flesh into long strands.
2. Meanwhile, toss the tomatoes with the oil.  Season with salt and pepper and place onto a baking sheet lined with foil.  Bake in a preheated 400* oven for 10 minutes, until soft and wrinkled.  Remove to a serving bowl, add beans and about 1/3 cup of the pesto. Stir to combine.  
3. Add the spaghetti squash and toss to coat.  Divide between 4 shallow bowls and top each with a dollop of the pesto before serving.

Notes:

Adapted from a recipe found at Eating Well.

Calories

461.06

Fat (grams)

24.10

Sat. Fat (grams)

4.37

Carbs (grams)

50.00

Fiber (grams)

12.49

Net carbs

37.51

Sugar (grams)

11.04

Protein (grams)

17.31

Sodium (milligrams)

1640.71

Cholesterol (grams)

9.68

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