Sylvia's Scenario

Today, I made a recipe that will give me some variety for eating squash.  I've never been a big squash fan probably because I never seem to find a squash that is sweet.  Spaghetti squash is one that usually has no taste to me but it's always substituted for pasta for those avoiding carbs or gluten which I've never been a fan of.  I have tried it with spaghetti sauce and even ate it last weekend when we had spaghetti and meatballs for dinner with the grandkids.  But again, I'm not a real fan.  Give me real pasta, please!  But I admit, I did like this recipe which is a spaghetti/spaghetti sauce substitute and I would definitely make this again.   This is such a good carb recipe that I would actually use it as a vegetable side dish, too.  The sauce really jazzes up the bland squash.  I made it for lunch today and ended up eating two helpings it was so good.  The sauce has lentils and spinach in it so it is super healthy and full of fib...

We are getting our hot weather now - welcome summer!  We actually have no rain in the forecast for the coming 10 days.  Really?  After that, everything will get back to our Seattle normal.  In the meantime, I am going to enjoy our summer weather.  I am posting this new recipe from  Hannah Freese, RD  that is my new favorite summer salad recipe.  I made it last weekend and it actually tasted better during the week after it sat for awhile when all the flavors had time to blend together.  So, be sure and make the whole recipe because it tastes really good leftover.  I've been eating beans everyday as part of Hannah's eating program and now this recipe is my new go-to bean dish.  Before, I was eating homemade refried beans everyday.  I buy the pinto beans in bulk and put a cup or two in salted water on the stove to cook in the morning. I use enough water to cover the beans to about 2-3 inches.  They cook about 3 hours until so...