A few months ago, I started on a bit of a healthy food kick. Mostly borne out of realizing I had been merely surviving for the majority of the previous year and eating a whole lot of pre-packaged crap. It was enough to sustain me through a period of great change but I realized it was also hurting me physically and I found myself with zero energy very often. I started reopening my cookbooks and focusing on the produce section of the grocery store. One of the first things I made was a very gross salad with many foods that were exponentially smelly. Since then I created #saladwin to triumph my successes when I actually made a dish that was good. I have made a few disasters but I have also managed to make some quite delicious things. Such as the warm spaghetti squash salad pictured here. All the veggies less the spaghetti squash are raw, they only get slightly warmed when you toss in the cooked squash. I enjoy the warmth the fresh cooked spaghetti squash brings to all the other flavours as it enhances the ginger and lemon quite nicely. Although I still have failures, I am concentrating on my wins whenever possible. It helps to keep my mindset possible, and helps to continue my adventurous quest to healthy eating and a healthy life.
Cut a whole spaghetti squash lengthwise and cook at 400° in the oven with EVOO.
Finely cut or shred the following veg and throw in a bowl:
Purple cabbage, celery, carrot, spinach, ginger, garlic, pine nuts, parsley
Add fresh lemon juice, olive oil, salt, pepper, chilli flakes and stir it all together. Once the squash shreds apart with a fork remove it from the oven and toss all ingredients together. Serve warm and enjoy.