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.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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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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