When I went vegan in August, I frequented some vegan restaurants to get inspiration for my meals at home. (Okay, I frequented one vegan restaurant and went there three times because I was obsessed, Counter in the East Village.) One of the delicious foods I discovered there was the spaghetti squash. After reading up on some recipes, I was surprised to see how easy it was to cook – and when I stumbled across one in the grocery store, I snapped it up to try.
Combined with some ingredients I already had on hand including fresh tomatoes and mozzarella, it was delicious and nutritious (a combo I don’t make as often as I should) and I’m obsessed because it was also so easy.