Spaghetti Squash with Persimmon & Spinach

Spaghetti Squash is totally the food of the fall.

Really though, spaghetti squash has definitely been the theme of my kitchen lately. Total spaghetti squash kick. I’ve been trying all sorts of combinations of food to add into my spaghetti squash.

But when when I threw in some persimmons, I knew I hit the jackpot for real!

Random fact: I didn’t even know what a persimmon actually looked like until a few months ago. And what’s weirder is I have a cat named Persimmon (he came with that name) so you’d think I’d be better educated on the fruit. But NOPE. It wasn’t until recently that I tried a persimmon and they are SO good. Let me tell ya.

Plus they’re this gorgeous orange color which I love for the fall! So I added some persimmons into my spaghetti squash for the perfect healthy meal. It’s full of fiber, lots of vitamins and minerals, and it’s low carb.

I used Milk & Eggs to get all my produce delivered to me for this recipe. I didn’t have to leave my apartment (which is ALWAYS a plus), and all my produce was nice and fresh when it got to me!

So here’s the recipe:

INGREDIENTS:

HOW-TO:

1} Cook the spaghetti squash. Basically, just cut the squash in half, scoop out all the seeds, and place it face down on a rectangular dish. I put it in the oven at 375 degrees for about 40 minutes. Then I flip the squash face up and put it back in the oven for about 5 minutes. That way all the moisture is evaporated out!

2} For the persimmons, I like to cut it into circles first. Because I mean, how cute are the little stars on the inside?! Then I cut them into quarters. There’s really no right way to cut a persimmon, it’s totally personal preference.

3} Milk & Eggs had these perfect, big spinach leaves for purchase on their website so I tore them into smaller pieces so that they were easier to eat. But if you’re using baby spinach, there’s probably no need to tear the leaves up.

4} Once the spaghetti squash is cooked, run a fork through the inside of the squash and sort of “comb” out all the spaghetti-like pieces. Then I add in the persimmon, spinach, and walnuts and mix it up!

5} Squeeze half a lemon over the mixture and drizzle your olive oil. Add the basil flakes to taste.

Honestly, I didn’t really measure anything for this recipe, so you can do what works for you when it comes to measuring the ingredients!

Using Milk & Eggs for this recipe made my life SO much easier. I basically went on to milkandeggs.com, picked out my ingredients, and they were delivered to my door the next morning in a refrigerated bag so that the ingredients would be fresh. What I love most about Milk & Eggs is that all produce is from local farms so you know it’s FRESH.

And I mean like REAL fresh. Your food literally comes straight from the farms to you. And since Milk & Eggs takes out the middle man, their prices are really affordable! I can dig cheap food. They also tell you which farm you’re buying your food from, which is nice because I know it’s local and not shipped from a different part of the country. Or worse, a different country all together.

Milk & Eggs also has a huge selection of produce, as well as pasta and different sauces. I recently ordered this sun dried tomato pesto and I literally ate it in all in 3 days. FULL of healthy fats! And, of course, it came from a local vendor.

You can learn more about their eco friendly delivery process and healthy produce options HERE.

So, who else has a killer spaghetti squash recipe to share? Let us know!

Read original post from healthyhabitshappyheart HERE.

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