The first day of fall slipped by me unnoticed last week. I did, however, notice the spaghetti squash at the grocery store. It was a full stop, dramatic, no-way moment when I saw it. “Fall, are you here already?” I glanced around and saw apples and sweet potatoes on display. Then I looked down at my shorts and sandals. “Why is it still so hot outside?!”
I tossed a spaghetti squash in my basket, went home and created version 1.0 of this recipe. It’s a fun one to make. The bright colors! Those bold flavors! This recipe was inspired by last year’s super popular spaghetti squash burrito bowls, which starts with perfectly cooked spaghetti squash. Instead of Mexican flavors, I opted for Mediterranean—chickpeas, basil and parsley, red onion and fresh pesto. I hope you all love it just as much as the original. I caught a fall chill in the air yesterday evening on my walk with Cookie, and I am so excited about the fall line-up I have planned for you. Let’s hear it for scarf weather and spaghetti squash!
