Farm Fresh Spaghetti Squash with Roasted Oven Fries

oven fries 2The fall harvest keeps on giving!  Last night I paired local farm fresh spaghetti squash with organic roasted oven fries.  Okay, they’re not really fried, they’re baked thinly sliced potatoes and they’re positively delicious!  I’ve found the best cooking comes from hard work the heart; my dad inspired these potatoes.  From the ages of 15 – 24, my family spent summer vacations at Emerald Isle, NC.  We rented a house right on the beach, where the water is a clear emerald green & in August the water temperature is about 81 degrees!  I can close my eyes and be transported back to the deck on the beach, sipping my morning coffee, and watching dolphins swim through the lake-like morning ocean.  In 2010, my dad was on a roll making amazing oven fries.  You cannot beat a morning playing on the beach working up an appetite, running up to the deck and having a full platter of garlic oven fries waiting for you!  Well, my dad always makes the best potatoes (it’s where my love for them comes from.  As a child we would dig up potatoes in the garden & take a bite out of one raw. I still eat them raw to this day).  Not only are these oven fries much more healthy than their fried counterpart, they also bake up very quickly (which I’m sure fellow potato lovers will appreciate).

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Maple Sage Harvest Bounty Roast with Quinoa Flake-Crusted Tofu

If there’s one thing I take advantage of, it’s the farmer’s markets here in the Hudson Valley.  After a trip to the farm stand with my dad, I had come home with what seemed like the fall harvest (and couldn’t have been more happy)!  I’m sure we all have those evenings standing in the kitchen when we ask ourselves, “What to do for dinner?!”  I did not have a meal in mind as I reached for produce in the fridge and I still didn’t have one when I put my kabocha squash in the oven to roast.  The one thing I did know was that I had delicious & nutritious ingredients. I must say, the final result of my dinner was so delicious I wanted to share it with all of you.  The kabocha squash has lower calories and carbs than butternut squash, plus  it’s packed with with beta-carotene, vitamin C, iron, fiber, and some B vitamins.   The purple haze carrots are packed full of beta-carotene of orange carrots and the antioxidants from their purple counterparts. All that nutrition and I haven’t even mentioned the quinoa, tofu, and zucchini squash!!

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