P is also for punching, which I would do to my laptop if I were a violent person since it just lost the post I just spent the last 30+ minutes working on.
Pumpkin and squash are quintessential fall foods. Ever since Thanksgiving I’ve been eating a lot of pumpkin especially at breakfast! It snuck into my bowl in the form of pie…as well as at the bottom of the following mess:
~3 tbsp pumpkin
1/3 c. Whole-O’s (gluten free Cheerios)
1/3 c. almond milk
1 tbsp cranberries
1 tbsp pecans
drizzle of agave
dash of cinnamon, nutmeg and ginger
I then proceed to turn this glamorous looking bowl into a disgusting mess of orange goo, that tastes like heaven!! I also love that it takes less than 90 seconds to throw together, but is a lot more exciting (and filling!) than your average bowl of cereal. Pureed pumpkin or squash also makes a great addition to oats or rolled quinoa.
One of my favourite ways to indulge in some beta carotene (a natural antioxidant and anti-inflammatory), fibre and Vitamin C is by indulging in some of the other winter squashes that are abundant in produce aisle at the moment. I love that I can find organic winter squash for .69-.79/lb right now!
My favourite is probably the spaghetti squash (otherwise known as spaghetti marrow in the UK) Once cooked, the innards of this squash can be separated into spaghetti-like strands making it a great substitute for spaghetti or just a lovely addition to dishes like spaghetti squash mexicana (Veganomican) or roasted vegetable ragout (Gluten Free Vegan)
This dish was so simple, just lots of awesome veggies with some herbs, oil with a large helping of spaghetti squash to tie things together. It had fantastic flavor and texture and thanks to all the fiber, was incredibly filling.
Do you have a favourite squash? What is your favourite way to indulge in this festive, fall treat??