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sometimes you want a nice pasta dish without having that heavy, starchy fullness it can leave you with. that’s where spaghetti squash comes in. it takes a little longer to cook than regular pasta, but it tastes and feels a lot lighter, can be prepared any way pasta is, and is a gluten-free, low-carb, low-calorie alternative.
i got this particular squash at the organic vegetable stand i work at, so i saw fit to toss in other veggies from the stand. i sauted some leek and broccoli with some olive oil, balsamic vinegar and salt, and tossed everything together. it’s amazing how just a few ingredients can really come together to make a satisfying, hardy meal. this recipe is a super simple dinner idea for 2-4 people.
by Alexis deBoschnek | This play on Italian puttanesca will inevitably become your easy, one-pot weeknight staple. Gussy...