What I Ate This Week | More Spaghetti Squash–This Time with Peanut Sauce!

Usually when I don’t have a lot of dinner ideas in my What I Ate This Week post, it means I spent most of the week working on recipes for the blog. This is one of those weeks. But if you’re looking for breakfast, lunch, and snack ideas, you’re in luck today!

Here’s what I ate this week:

Thai Peanut Spaghetti Squash Veggie Bowl Thai Peanut Spaghetti Squash Veggie Bowl from Produce on Parade // Holy yum, this was delicious! Filling, but in a satisfying, healthy kind of way instead of a blergh, I feel sick way. I used less water in the sauce and I also subbed out the erythritol with coconut sugar. I can’t wait to make this again!

Roasted Spaghetti Squash Seeds Roasted Spaghetti Squash Seeds from Sweet T Makes Three // And what do you do with the seeds after you’ve made your spaghetti squash? Do you throw them away? I used to, but now I’m going to roast mine. They make a crispy, delicious snack. I seasoned mine with smoked paprika salt.

Crock Pot Overnight Pumpkin Pecan Oatmeal Crock Pot Overnight Pumpkin Pecan Steel Cut Oatmeal from Kitchen Treaty // You need to click on over to this recipe and see how Kare makes steel cut oats in a crock pot without the stuck-on mess. It’s pretty ingenious. And the recipe is delicious too! Why yes, that is a pool of maple syrup in my bowl. That’s how I do.

Almond and Olive Faux Bulgur Salad Almond and Olive Faux Bulgur Salad from The Healthy Foodie // Cauliflower and almonds are used to replace the bulgur in this salad. Chris and I made this together in the morning and then had it a few hours later for lunch. So good! I loved the combination of salty flavors, like the olives, with sweeter flavors, like dried apricots.

Tropical Green Smoothie Tropical Green Smoothie from Averie Cooks // I haven’t been making many smoothies now that it’s colder out, but I had a hankering for one this week, so I made this recipe from Averie Cooks. It has banana, mango, and pineapple in it; it calls for frozen spinach too, but I had fresh on hand, so I used that instead. If you’re still a little bit iffy about the whole green smoothie thing, try this one!

Crispy Baked Sweet Potato Fries Crispy Baked Sweet Potato Fries from The Comfort of Cooking // I love oven-baked sweet potato fries, but they’re usually pretty limp. You can get white potatoes to get crispy in the oven if you do it right, but I thought sweet potatoes were a lost cause. Nope! The trick is to use a little cornstarch to get that perfect crispiness.

Kiersten Frase

About Kiersten

Kiersten is the founder and head writer of Oh My Veggies. She lives just outside of Raleigh with her husband and their 4 wonky-eyed rescue cats.   Read more from Kiersten →

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Comments

    • Kiersten Frase says

      Hmm, I can’t. Because I would literally put peanut sauce on everything. :D I used to live near this chocolate shop that had Thai peanut butter truffles. It was like a peanut butter cup, but inside, the peanut butter had the flavor of peanut sauce. SO GOOOOOD.

  1. says

    I really wish I didn’t receive your emails at lunch time! I’m always starving when I read them – and today is no exception. Thankfully, I can exercise restraint and not lick my screen. Everything looks delicious!

    • Kiersten Frase says

      Mwahahaha, I set the publishing time for noon for a reason! (Well, actually I did–because I figured people could read my emails during their lunch breaks. I didn’t think about making people hungry!)

  2. says

    Oh, Kiersten! I’m so excited to know where to find the spaghetti squash recipe with peanut sauce that you’d mentioned before! I can’t wait to try this – it looks even more amazing than I’d imagined! And, since you know I’ve been eating oodles of my own spaghetti squash with my post going up yesterday, you can totally understand how thrilled I was to see the recipe for roasted seeds! Brilliant! Why didn’t it ever occur to me to roast those bad boys up just like pumpkin seeds?!?!? I am seriously, inordinately thrilled (as only a food blogger could be, right?!) over these great ideas! Thanks a million! :D

  3. says

    I didn’t ever think to use spaghetti squash seeds either! I wonder if you could roast butternut squash seeds too? Will have to try these! Did they taste like roasted pumpkin seeds?!

    • Kiersten Frase says

      I thought they tasted better than pumpkin seeds. But I could be biased from the last time I made pumpkin seeds. They were really tough and tasted kind of squashy and after that, I was kind of put off of them! The spaghetti squash seeds were crispy and perfect. :)

  4. says

    I’m gonna have to try that spaghetti squash recipe you’ve linked. I tried it for the first time the other day just with marinara sauce and wasn’t too impressed. That one looks delicious!

  5. says

    I’ve been wanting to try a Thai peanut sauce with spaghetti squash – I really need to get my hands on one before I forget about it! I love meals that fill me up without making me feel gross, and I always love peanut sauce :)

  6. says

    It has been way too long since I made spaghetti squash. I think I’m still a bit scarred by my plants dying on me. Lush one day, dead withered husks the next. I will grow them next year if I have to till the whole dang yard.

      • says

        The pumpkins in the next barrel were fine… well until some creature decided to chow on the pumpkin. My entire squash harvest ended out one medium size pumpkin, that came from a plant that sprouted from a tossed out pumpkin the fall before… I’m a better accidental gardener than a purposeful one, I guess…lol

  7. says

    I’m a tad embarrassed to say I haven’t made spaghetti squash before, but the more I see it around the web, the more I’m tempted to give it a go. Love the peanut sauce pairing – that sounds really substantial and flavorsome – perfect for a work lunch!

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