Nov 092011
 
I learned something really interesting today from my coworker, Sarah.  Her son, Jake, did a fabulous presentation on plastic.  Have you heard of the Great Garbage Patch? It is this huge garbage mound of plastic in the middle of the ocean that is “roughly the size of Texas, containing approximately 3.5 million tons of trash. Shoes, toys, bags, pacifiers, wrappers, toothbrushes, and bottles too numerous to count are only part of what can be found in this accidental dump floating midway between Hawaii and San Francisco.”

Um WHAT?  I followed the link to Plastic Pollution Coalition and found that “Plastic recycling is not a sustainable solution. Most of our plastic waste is landfilled, downcycled, incinerated or exported to other countries. Recycling of plastic is costly and does not stem the production of virgin plastic product.”

Great, so the fact that I reuse my plastic bag for my snack veggies all week and then recycle it doesn’t make any difference.  I am proud that I have switched to glass containers for my leftovers and to pack my lunches but I think about how much plastic is on everything and it makes my head spin.

Gum.  I buy the three pack of gum.  Not only does it come wrapped in plastic but then each pack is also wrapped in plastic.  WHY is that?  Because gum won’t stay as fresh? Riiight.

Bread.  The brown rice bread I buy my daughter is wrapped in plastic and then placed in a plastic bag. 

Water Bottles. Cases of water bottles are plastic and then wrapped in plastic.

Plastic bags at the grocery. Don’t you love when they put one toothbrush or pack of gum in it’s own bag?  I always refuse and tell them I don’t want to waste the bag.

Precut veggies at the grocery.  Come in plastic bags and then are placed in a plastic bag to leave the store.

The list goes on and on.

This makes me feel even better about my farm share.  A few months ago I got a spaghetti squash. NOT wrapped in plastic. And it sat on my counter for a few months until I came across a fabulous recipe at Biscuit Batches that I had to make immediately. I split the squash open and it was still perfect. No plastic involved, AND it involves pumpkin.  Two of my favorite squashes in one recipe makes me very happy.

Roasted Spaghetti Squash with Kale and Pumpkin Cream Sauce
Inspired by Biscuit Batches
Serves 6
Gluten and Dairy Free, Vegan


Ingredients

2 Tbsp Olive Oil
Spaghetti Squash, cut in half and seeds removed
1 bunch kale, washed, de-stemmed and chopped
1 onion, chopped
3 cloves garlic, minced
¼ tsp dried thyme
2 stems fresh rosemary, leaves removed and chopped
¾ cup pureed pumpkin
1 cup plain non-dairy milk (I used coconut milk)
¼ cup nutritional yeast (optional; you can purchase this at health food stores)
¼ tsp pepper
½ tsp salt
1/4 cup chopped walnuts

Directions

1. Preheat oven to 375F; place squash, cut side down on a small baking sheet or casserole dish.  Season with a bit of salt and pepper. Pour in about ¼ cup water and roast for an hour.  Let cool then scoop out the inside and place in a medium bowl.

2. Heat 1 Tbsp oil in a pot; add half the onion and sauté until translucent, about 5 minutes; add kale, half the rosemary and half the salt and pepper, sauté until leaves become soft and pliable, about 7 minutes (or cook to desired doneness). Remove from pot and set aside in a separate dish.

3. Heat remaining 1 Tbsp oil in pot; add the remaining onion and sauté about 5 minutes, reduce heat and add garlic, remaining rosemary and thyme; sauté about 1 minutes, add pumpkin puree, milk, nutritional yeast and remaining salt and pepper.  Simmer until thickened, about 5 minutes.  Pour over spaghetti squash and toss to coat; top with walnuts.  Serve with sautéed kale.

Estimated Nutrition Info

6 Servings (serving size will vary with size of spaghetti squash and amount of kale)
Amount Per Serving


Calories 178.7
Total Fat 9.5 g
Saturated Fat 1.2 g
Polyunsaturated Fat 3.1 g
Monounsaturated Fat 3.8 g
Cholesterol 0.0 mg
Sodium 179.1 mg
Potassium 648.9 mg
Total Carbohydrate 21.4 g
Dietary Fiber 6.8 g
Sugars 5.4 g
Protein 6.8 g


Vitamin A 453.5 %
Vitamin B-12 33.3 %
Vitamin B-6 138.3 %
Vitamin C 99.8 %
Vitamin D 4.2 %
Vitamin E 19.7 %
Calcium 17.0 %
Copper 19.8 %
Folate 24.3 %
Iron 13.4 %
Magnesium 14.9 %
Manganese 47.3 %
Niacin 78.7 %
Pantothenic Acid 8.6 %
Phosphorus 13.6 %
Riboflavin 149.7 %
Selenium 11.1 %
Thiamin 169.6 %
Zinc 10.5 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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