What I Ate This Week | Planning for Leftovers Again

By Kiersten | Last Updated: February 28, 2014

Sesame Soy Spaghetti Squash

This week, every meal I made except one had leftovers. I intentionally planned it that way because I knew that I was going to be super busy. So we ate half the meal the first night and the other half the second. This makes for a really easy week cooking-wise, but I suppose it doesn’t make the most interesting What I Ate This Week post, does it?

Sesame Soy Spaghetti SquashSesame Soy Spaghetti Squash with Broccoli and Edamame // I found this on Photograzing and pinned it with the intention of making it soon since we had edamame that had been sitting in the freezer for a long time. I loved the sweet and savory Asian-inspired sauce in this recipe–so good!

Kitchen Sink PastaKitchen Sink Pasta // I had kalamata olives, roasted red peppers, artichoke hearts, and sun-dried tomatoes that probably should have been used a week or two ago. Oops! I added those to pasta, along with caramelized onions and Swiss chard from the garden (yes, I finally harvested my Swiss chard–the chard I planted in June!). It was kind of like my Mediterranean Style Rotini, minus the panko.

Kale & Sweet Potato Stuffed ShellsKale & Sweet Potato Stuffed Shells with Vegan Alfredo Sauce // I stuffed the shells with mashed roasted sweet potatoes and sauteed kale and then topped them with the sauce I used in this recipe (minus the rosemary) and crispy sage leaves. Delicious!

Vegetarian Thai PizzaThai Pizza // I’m totally missing Glass Nickel’s Thai Pie, so it was time to break out this recipe. It’s not quite the same, but it’s pretty close.

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Comments

I am right there with you with leftovers. They are a godsend for the student studying for finals haha. That and sweet potatoes nuked in the microwave haha. Your leftovers look considerably more appetizing than mine however 😛

When I was in school, I think 90% off our meals were quinoa, couscous, or pasta with frozen broccoli or green beans on the side. So you’re doing much better than I managed. 🙂 Although I suppose it could have been worse–it could have been all ramen and Taco Bell!

I have 2 wins and 2 loses with spaghetti squash recipes. The first time I made it, I thought it was so gross, I swore I’d never make it again. Then I tried it again and I loved it. The third time I made it, the recipe was terrible but it was more the spices involved than the squash. But this one I really like. I’m going to keep trying because it’s good for my WW diet plan too!

I don’t think leftovers made by anyone else look so good! Or inventive. I love spaghetti squash, though at first glance I thought yours were rice vermicelli noodles.

Thanks for the link – love your photo of the spaghetti squash! All the other recipes sound great too, especially the sweet potato stuffed shells – what a great idea!

I think it’s one of those rare vegetables that you just can’t buy out of season. I can never find them in the months between March/April and the fall–I was surprised that I was able to buy this one, actually!

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