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:
- Spaghetti squash
- 2-3 fuyu persimmons
- 1-2 handfuls of spinach
- 1/2 cup walnuts
- 1 lemon
- 1 tablespoon of olive oil
- Dried basil flakes, optional
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.