Tag Archives: spaghetti

Spaghetti Marinara and Garlic Bread

Happy Cinco De Mayo!

Here’s a fun fact:  in the years since I’ve been 21, I’ve never been able to celebrate “Cinco de Drinko”!  I have always been busy with school or work, or some other activity that made celebrating impossible.  I honestly don’t know whether I’ll end up celebrating tonight or not.  I don’t work tomorrow, but I also won’t get home from work until after 10, so we’ll see.  Rumor has is that Keenan’s fajitas might be turning up again tonight. I’m keeping my fingers crossed!

Last night, Keenan decided to surprise me with spaghetti marinara and garlic bread when I got home from work.  When I was a kid, I’m pretty sure spaghetti was my absolute favorite dish.  I was a pretty picky kid too, so that’s saying something.  I think Keenan’s version turned out pretty darn well.

The garlic bread was made starting with a loaf of plain French bread.  Keenan prepared the garlic butter using about a 1/2 cup of Earth Balance, 4 cloves of garlic, some garlic powder, and some dried oregano and cilantro.  He sliced the bread in half and spread the garlic butter over the bottom slice of the bread.

We then baked the bread at about 425 degrees for about 10 minutes, or until the crust started to darken slightly.

Keenan then sliced the bread crosswise into slices.  Foodgasms ensued.  This stuff is seriously amazing.  Seriously. 🙂

For the spaghetti sauce, we simply sliced up some fresh tomato and onion, and added it to a jar of Muir Glen organic pasta sauce.

We let it simmer on med-low until warm.

We cooked some organic whole wheat spaghetti and added it all together.

I also added some nutritional yeast to mine, for some added punch.

Pretty sure I ate at least half of the loaf of garlic bread by myself.  Don’t judge me.

Oh, and more evidence that mason jars can be used for anything…

Check out this creative spaghetti storing solution.  Yup, they work for everything.

The spaghetti marinara is also making a guest appearance in my work dinner tonight, so that should be yummy.  I can’t believe that I used to be a child who abhorred leftovers, and now I honestly think that most things taste better as leftovers.  I think it’s because the flavors get to enrich a bit overnight.

Well, I hope you all have a lovely Cinco de Mayo!  Eat something Mexican or enjoy a margarita the size of your head.  Whatever helps you enjoy the holiday!

❤ Lindsay


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Spaghetti Squash Marinara

Hey friends! How are you doing tonight??

I had a lovely time after I got home from work last night.  My friend, Jordan, whom I refer to as my little brother so often that people actually get confused and think we’re siblings, turned 21 at midnight last night!  So, of course, that required taking a little trip out to the bar to celebrate and have some drinks with him.  I’ve been waiting for him to turn 21 for quite a while, so it was nice to be able to go hang out and watch him have an awesome night.

Between getting home from work and heading out to the bar last night, I decided to make myself a fun little dinner.  I mentioned a few days ago that we bought a spaghetti squash at the Chimicum Farm Stand.

Well, I finally decided to bust it out and cook it.  Mind you, this was my first attempt at spaghetti squash, but it’s super simple, and I definitely think it turned out great!

Spaghetti Squash Marinara

(Adapted from 1000 Vegan Recipes)

  • 1 whole spaghetti squash
  • 2T EVOO
  • 1 garlic clove, minced
  • 2 cups marinara sauce

Cook your whole squash in a large pot of boiling water for 30-40 minutes.

With the lid on to hold in the steam.Check out my legs reflected in the pot. Whoops! 🙂

Once the squash is soft enough to be easily pricked with a fork, drain the water, and cut the squash in half.

Then, scoop out the seeds and guts.  Scoop out the stringy flesh of the squash into a bowl using a fork, and toss the shell.

In a large skillet, heat the olive oil and toss in the minced garlic.  Once the garlic begins to cook, add your squash and marinara sauce.  I used Walnut Acres organic tomato and basil spaghetti sauce, but any brand will do. 

You can also create your own.

Mix all the ingredients together, stir-frying the squash and sauce until cooked.

Check out the steam coming off that baby!

Serve and enjoy!

I enjoyed mine with some green beans.

There were plenty of leftovers, but post-bar I came home and devoured all of them.

Kind of a bummer, I was hoping to take them to work today!  No big though.


What’s a food that you have never tried, but really want to?


❤ Lindsay

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